Persimmon Cake

This is often called ‘Persimmon Bread’. It does resemble a ‘banana bread’ in that it’s baked in a loaf tin, and there isn’t any luscious, creamy frosting on top, but this recipe seems more like a cake. It is very sweet, plus I also added a lovely brown sugar and walnut streusel on top. This cake is perfect to bake and eat at this time of year. Apart from using the beautiful Persimmons that are in season, it also has spices that seem to be associated with Autumn. Cinnamon and nutmeg, paired with dates, walnuts and brown sugar. This cake reminds me of carrot cake, and if you wanted to, you could easily substitute the streusel with a cream cheese frosting.

435g S.R. Flour 1 1/2 teaspoons salt 1 teaspoon ground nutmeg 500g sugar 250ml melted butter 4 large eggs 125ml Rum 500ml Persimmon Puree 115g walnuts, (or pecans) chopped roughly 100g almonds, chopped 150g sultanas 175g dates, pitted and chopped STREUSEL 300g soft brown sugar 2 tablespoons plain flour 1 tablespoon cinnamon 50ml melted butter 100g chopped walnuts or pecan nuts

Butter 2 loaf tins, or 8″ square cake tin. Dust with flour, tap out excess and then line the bottoms with baking paper. Preheat oven to 180ºC. Sift flour into the bow of an electric mixer. Add salt, nutmeg and sugar. Add the nuts, sultanas and dates and stir, coating everything well with the flour. With the motor running, add the melted butter, eggs, Rum, and the persimmon puree. Mix until all ingredients are combined. Pour mixture into cake tins. Make the streusel by mixing all ingredients and ensuring the melted butter is distributed throughout. Sprinkle evenly over top of cake mixture. Place in pre-heated oven and bake for 1 hour. Check cake with a skewer, it will probably need another half hour. Cover top of cake loosely with kitchen foil to avoid burning brown sugar and continue baking cake for another 30 min.

Persimmon Cake

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