Persimmoooons! Yum, yum, YUM! Some people don't think there's much flavour to them but they're wrong. Wrong! In New Zealand, we pretty much only grow the non-astringent Fuyu, so I'd never even heard of the astringent Hachiya type until a couple of years ago. I know for a fact I haven't been missing out. I can't imagine eating the gloopy, stringy soup that is a super ripe persimmon. Blurgh.
|Now, what!? Cream cheese icing?! Oh my, too good.|
|note white chocolate chunks at 9 and 10oclock|
Persimmon baked goods are normally spiced up (like a carrot or apple cake) but I wasn't too keen on that. I grabbed David Lebovitz's recipe and, thinking about the flavour of a persimmon, decided to go down the caramel route. And oh what a delicious destination! It's more of a caramel flavour than a persimmon one but it's a good one nonetheless :)
Persimmon Butterscotch Cake
Adapted from David Lebovitz
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 2/3 cup granulated white sugar
6 oz/170g butter, melted and cooled
1 1/2 cups persimmon puree
3 large eggs, room temp
1 tablespoon butterscotch liqueur
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
1 cup chopped white chocolate (big enough not to melt completely when baked and small enough not to all sink to the bottom...)
Grease a 9 inch bundt cake pan, line bottom with baking paper and grease the paper. Preheat oven to 175C/350F.
In a large bowl, whisk together flour, baking soda, salt and sugar.