For some reason, maybe because my mother's parents are from the South, I've always known what persimmons are, but never actually tasted one until last December. I received about six persimmons in my Bountiful Basket, as that is the time of year that they are in season. I knew exactly what they were, but had no idea what to do with them. So I turned to the interweb and eventually The Joy of Cooking for a recipe for persimmon pudding. Now this is a traditional pudding (like figgy pudding) where you cook it in small ramekins in a water bath in the oven. Needless to say this was a pretty labor intensive process, but oh so delicious in the end. :)
So this December when I saw a pack of 10 persimmons at Costco for a relatively inexpensive price, I picked them up. The ones I bought were very unripe, and believe it or not were not ready to use until this last week. I really didn't want to go through the whole process of making the pudding again, so decided to substitute them in a recipe I make all the time that uses super ripe bananas.
Now this was my first time experimenting with a baking recipe. I don't usually do this, since to me a baking recipe is like a science protocol for making media or salt solutions, they're tried and true and any variation will probably result in disaster. But I went out on a limb and experimented away. So here is my recipe for Persimmon Cake:
- 1/3 c. buttermilk or regular milk
- 2 eggs
- 3 very ripe persimmons (we're talking mushy/look rotten ripe)
- 3/4 c. sugar
- 2/3 c. butter, melted
- 1 tsp. salt
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1 1/4 c. whole wheat flour
- 1 1/4 c. all-purpose flour
- Preheat oven to 350 degrees F for conventional baking or 325 degrees F for convection baking.
- Using a stand or hand mixer, combine milk, eggs, persimmons, and sugar. Slowly pour in melted butter.
- While mixer is running, add salt, baking soda, and baking powder.
- Add whole wheat flour and mix until combined. Then add all-purpose flour and mix until combined.
- Grease an 8x8 inch pan or two medium sized loaf pans.
- Pour batter into pans and bake for ~35 min.
I made a double batch (except forgot to double the eggs, but remembered before it was too late), since I needed to use up all of my persimmons.
To prepare the persimmons, I cut them in half and scooped out the insides with a spoon.
Tada! The finished product, which turned out quite good. Not quite as I expected, but still really good. :)