A couple of weeks ago my best friend presented me with about 10 or so beautiful looking Persimmons. They were not looking terribly ripe though so I have been carefully observing them on the fruit platter to see what they would do. Today I was brave enough to cut one open and give it the taste test. It was not without some apprehension; I tasted an unripe persimmon once when I thought it was ripe and it was an experience I will not forget! They taste kind of like vaguely sour soap but with the mouth-feel of having all the saliva sucked out of your mouth at once with one of those suction gadgets the dentists use!
This one however was perfectly ripe and juicy. It was really sweet, like honey or some other nectar. I ate the whole thing; there weren’t even any pips.
I then proceeded to make up a cake recipe, because that is how I roll and when life gives you Persimmons…..well you know what to do! And I still have a few left to eat too 🙂
Mon deux (Persimmon and Cinnamon) bread
- 6 ripe persimmon (they should look and feel like slightly over ripe tomatoes), de-seeded if necessary, quartered and stems removed.
- 3 cups almond pulp (ie pulp resulting from 2 cups almonds soaked and made into almond milk) or use equivalent in almond meal.
- 4 teaspoons flax seed meal
- 1/3 cup besan (chickpea) flour
- 1/3 cup buckwheat flour
- 1/3 cup potato flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder (optionally 1/2 teaspoon of ginger may also be good)
(You will note this recipe has no sugar or dates in it – the persimmons were really sweet so it didn’t seem to need it. If you feel you would like to add extra sweetener I would suggest 1/3 – 1/2 cup pureed soaked dried dates or a little maple syrup / rice malt syrup, perhaps 1-2 tablespoons).
Set oven to moderate (about 165 in my oven but probably 175 in most)
Line two small loaf tins and 1 x10cm round tin or 1 x 20cm round tin with baking paper
Blend persimmons in food processor until they are pulped
Add in other ingredients and combine to form a thick batter
Scrape into tins and smooth top with spatula
Bake about 25-30 mins (shorter for smaller) or until skewer comes out clean.
Cool on racks and enjoy warm or room temperature either plain or with fresh sliced persimmon.