Persimmon Cake
So, first, this is not made with Hachiya Persimmons but rather the ones that are more like apples, in that they are eaten when crunchy, usually fresh, and are squat in size.
First, a slice of the Persimmon Cake, which looks as carmelized as it tastes:
I adapted this Apple Cake recipe from Razzle Dazzle Recipes for Fuyu Persimmons:
Persimmon Walnut Cake
5 cups organic Fuyu Persimmons peeled, chopped into small pieces
2 cups organic evaporated cane juice sugar
2 organic eggs slightly beaten
1/2 cup organic olive oil
1 teaspoon organic vanilla
2 cups organic unbleached pastry or baking flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
3 cups organic walnuts chopped
In bowl stir together chopped persimmons and 1 cup sugar; let stand 5 minutes.
Mix on high beaters: 1 cup sugar, eggs, oil and vanilla.
Sift flour, baking soda, cinnamon and salt. Fold gently into in egg mixture until all is incorporated and dry mixture is gone, but don't overmix to keep lighter.
Fold in apples mix and walnuts, mixing well.
Pour batter into greased and floured 13 x 9 baking pan.
Bake at 350ºF for 60 minutes or until done.
The Finished Product:
You could serve it with whipped creme and another with ice cream that had chocolate and orange. Both were delicious and the persimmon really stood up to the ice cream and in fact was a great combination.