Persimmons are in season, and Evie from https://farmerandson.com.au added a couple to my weekly order. The fruit can be eaten whole, skin and all. I quite like them thinly sliced. As they soften, they become sweeter. I love the puree of soft persimmon puree blended into cakes, like this persimmon ricotta tea cake. The puree tastes like pear, and together with the ricotta, this cake is light and moist. It’ll keep for a few days in an airtight container.
The oriental persimmon is native to China, where it has been cultivated for centuries and more than two thousand different cultivars exist. It spread to Korea and Japan many years ago where additional cultivars were developed. Did you know that it can take up to seven years for a persimmon tree to bear fruit? https://www.heritagefruittrees.com.au/all-about-persimmon/
The cake tastes delicious just as it is. Perhaps you might like to decorate it with sliced persimmons, or dust it with icing sugar. For a savoury option, you can roast persimmons with pork, and they’re also lovely in sorbet and jam.
Here’s another recipe for a delicious cake: https://atamandastable.com.au/spiced-pear-and-almond-cake/
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Persimmon Ricotta Tea Cake
- 165 g plain flour (1 cup)
- 110 g almond meal (1 cup)
- 240 g raw sugar (1 cup)
- 3 large eggs
- 375 g ricotta (3/4 cup)
- 120 ml canola oil
- 150 g pureed persimmons (one large persimmon)
- zest of one orange
- 2 1/2 tsp baking powder
- pinch salt
- 2 tbsp Grand Marnier
- Preheat the oven to 180° C (160° C fan-forced).
- Brush a loaf tin (24 cm x 13 cm x 6 cm) with oil and line with baking paper.
- Mix the flour, almond meal, baking powder and salt in a bowl and set aside.
- In an electric mixer, blend the eggs and sugar until pale and creamy.
- Add the ricotta and mix until there are no lumps remaining.
- Mix in the oil, persimmon puree, orange zest and grand marnier.
- Mix in the dry ingredients.
- Pour into the prepared loaf tin. Bake for 50 to 60 minutes until a skewer inserted come out clean.
- Rest in the tin for about 10 minutes before turning out onto a wire rack. Allow to cool completely before cutting. Decorate it with persimmon slices or dust with icing sugar.