Monday, January 4, 2010

Persimmon Ginger Cake

Persimmon Ginger Cake

Do your relatives buy you gigantic baskets of wacky fruit for Christmas? No? That's really too bad. The Man of Science and I got just such a thing from my brother and sister-in-law this year. We've been slowly working our way through the contents of the basket. I am not a huge fruit eater, so I've been trying to come up with creative uses for many of the slightly odd items before they end up past their prime.

I'd never had persimmons before, but they seemed like a safe-ish place to start when it came to creating some recipes. A better bet than a cake made from durian fruit, anyway. My hunch was correct. This ended up being a delicious, moist, not-too-sweet dessert that we both enjoyed. The ginger adds a bit more sweetness and goes well with the other spices. The persimmons add an interesting, slightly citrusy flavour. And I got to use the new cake display plate that Megan gave me! Everybody wins.


Persimmon Ginger Cake

4 ripe persimmons
3/4 cup sugar
1/2 cup margarine
3 eggs worth of egg replacer
2 tsp vanilla extract
2 cups all purpose flour
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground cloves
3/4 cup crystallized ginger, chopped

Preheat oven to 350 degrees

Grease and flour the bundt pan

Cut persimmons into quarters and press through a mesh sieve, gathering pulpy juices in a bowl.

persimmon pulp

Add baking soda into persimmon pulp and set it aside.

Beat sugar into margarine.

Add egg replacer slowly, continuing to mix.

Add vanilla.

Sift in flour, salt, and spices, then mix well with a wooden spoon or rubber spatula.

Add persimmon mixture. It will have become a bit jello-like, don't be alarmed. This is fine.

Mix until combined, then add in ginger pieces.


Bake for 45 minutes, or until a knife inserted into the cake comes out clean.

Let cake cool for at least five minutes before turning out onto a cooling rack to cool completely.

Glaze, dust with coconut shavings or just eat plain.

Persimmon Ginger Cake

Some Notes:

-Our New Year's Eve dinner at Zen Kitchen was super lovely. It felt decadent and celebratory to go out for a six course vegan meal, and it was a perfect way to ring in 2010. My favourite dish was the beet "rawvioli" filled with cashew goat cheese. The Man of Science really liked the seitan wellington with gravy and potatoes. We both liked the wine pairings as well. And I was also quite excited by the chocolate pecan tart for dessert. All in all, a great evening. And at midnight we were given champagne and noise makers. Those noise makers have been allowing us to confuse the dogs for many days now. The gift that keeps on giving.

- This weekend involved a lot of long overdue relaxing, but we did also get some things accomplished. The Man of Science shoveled like crazy to get us out of the piles of snow that keep on falling. I put away all of our holiday decorations and also took Oreo on a little field trip to get him a winter coat. The coat we found is fantastic! High quality, easy to put on, super warm, and made right here in Ottawa!

-On Saturday night I brought some pieces of this cake for Adam to try when we went to see Metropolis at the Mayfair Theatre (with a live band playing the score!) He pronounced it delicious.



Jess said...

How ripe do the persimmons need to be, exactly? I have some that are still kind of hard.

J. said...

Jess- The ones I used were pretty ripe. Squishy, even. Maybe wait on yours for a few days. You'll get more juice out of them.

T said...

Well this is just gorgeous. I've always wanted to know what to do with persimmons.

zoom said...

Oreo looks surprisingly sophisticated in his new coat.

XUP said...

I could live on fruit. I love how new fruit keeps appearing on grocery/market shelves. Not too long ago, no one would have recognized a persimmon if it hit them in the face.

JuliaR said...

When I was a kid (the 60s), we lived in Virginia and once, a friend invited us to go persimmon picking. The adults collected all these soft fruits, I think a lot of them were already on the ground, and later, Mum made persimmon cookies with them. I remember the trees being small, like crab apple trees and there was an orchard of them, but no one was around - the place seemed to have been abandoned. Very curious - I'll have to ask Mum what that was all about.

Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!

CookieDoe said...

Sososo great! Mine came out pink-- weird? Lovely either way.