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<\/p>\nDo you love persimmon? I like its intense orange color. And the sweet and delicate taste. The flesh is soft and a bit gelatinous.<\/p>\n
Even if I like it, I don’t eat it often. But since I have two trees that produce a certain amount of fruits, I often use the scented pulp to make spoon desserts.<\/p>\n
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But not this time!\u00a0I used it to make a seasonal cake, like a ciambella, with little sugar and no butter.\u00a0The pulp of the fruit is mixed in the dough with flour and sugar and leaves a trace of scent and flavor discreet but present.<\/p>\n
Soft, moist and fragrant it is perfect to accompany a cup of tea but its simplicity makes it suitable for breakfast.<\/p>\n
With a layer of super easy to make persimmon cream spread on top, it becomes a real delicacy.\u00a0If you have little time, sprinkle with icing sugar and serve.<\/p>\n
Monica, good seasonal food<\/p>\n
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If you don’t spread the cake with persimmon jam, it can be kept fresh for several days even outside the refrigerator.<\/p>\n
If you don’t like cinnamon, use vanilla.<\/p>\n
Choose fully ripe persimmons.<\/p>\n
Ingredients
\nabout 8 slices
\nround mold, 22cm diameter<\/p>\n
khaki pulp, 150g (about 1 fruit)
\n00 flour or spelt flour, 160 g
\n2 eggs
\nwhite yoghurt, 3 tablespoons
\nsugar, 60 g
\nbaking powder, 6 g
\ncinnamon, 1 heaping teaspoon
\na pinch of salt<\/p>\n
persimmon pulp, about 100g
\ncane sugar, 3 tablespoons
\ncinnamon to taste
\nlemon juice<\/p>\n
Directions<\/p>\n
Take off the stem of one of the two fruits, break it in half and scoop out the soft sweet flesh with a spoon. There will be clear seed casings in the fruit which are edible, but if there are hard black seeds formed, they should be removed before eating.<\/p>\n
In a large bowl, whisk eggs and sugar.<\/p>\n
Add in the persimmon pulp and whisk yet.<\/p>\n
Then, it’s time to stir all the ingredients together, always using the whisk until the mixture is\u00a0smooth and homogeneous.<\/p>\n
Cover a mold with kitchen paper,\u00a0pour the mixture and bake in a preheated, non-ventilated oven at 180 degrees for about 30 minutes.<\/p>\n
Try the wooden stick before take out from the oven: if it is dry, the cake is ready.<\/p>\n
You can decorate with simple icing sugar or cover the cake with a scented homemade persimmon jam similar to a creamy sauce.<\/p>\n
While the cake cools down, the top part slightly lowers, it’s normal, don’t worry.<\/strong> Fill the hollow with the fruit cream.<\/p>\n Making persimmon cream takes only a few minutes.<\/p>\n Put the flesh of the second fruit in a little saucepan with sugar, cinnamon and the juice of a half lemon. Brings to a boil, lower the heat and cook for about 3 minutes. Let it cool down before decorating the cake.<\/p>\n Persimmon is a delicious fall fruit. But what else is in season in Italy when persimmons are ripe?\u00a0I have read and loved this article by Whitney Richelle<\/a>\u00a0that, for me, tells all the best you can find to eat and drink during fall, one of my fav season on the table<\/a>.<\/p>\n
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\nIn Season<\/b><\/h5>\n
If you love recipes that have fruit among the ingredients, take a look HERE<\/a><\/h5>\n
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