Gâteaux Aux Kakis- Persimmon Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Wonderful for Christmas. Keep your eye on them for the last 15 minutes of baking. Some people enjoy this with a citrus glaze. Make sure the persimmons are ripe and soft! They ripen by exposure to light. I translated this recipe from French. From David Lebovitz. Makes 2 cakes. OK, I've revised the measurements- metric works much better and should ensure a moist cake. Ingredients:
450 g flour |
1 1/2 teaspoons salt |
1 teaspoon baking soda |
1 teaspoon cinnamon or 1 teaspoon nutmeg |
450 g sugar |
200 g butter, melted |
4 large eggs |
150 ml cognac or 150 ml cups rum or 150 ml scotch whisky |
500 ml persimmon pulp, about 4 large persimmons |
250 g roasted walnuts or 250 g pecans or 250 g almonds, chopped |
300 g raisins or 300 g dried fruit, packed |
Directions:
1. Set oven to 345°F.
2. Butter two rectangular cake pans. Cut two leaves of parchment paper, line each pan.
3. Cut the persimmons in half and remove and save the pulp, discard the skins. Pulverize pulp with food processor or blender, or through a colander.
4. Combine the first five ingredients in a large bowl.
5. Mix the melted butter, eggs, liquor, and the persimmon pulp in another bowl.
6. Add the dry ingredients to the wet ingredients until well combined, but not too mixed. Add the nuts and dry fruit.
7. Bake 1 hour or until a toothpick in the center comes out clean.
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