There are two types of persimmons: the round squat fuyu and the more upright heart-shaped hachiya. The hachiya must be eaten at its ripest, which means incredibly squishy, to avoid its astringent unripened flesh. It’s best to enjoy an hachiya as a big juicy slurp with a napkin in hand, or blending its pulp into baked goods. Unlike the hachiya, the fuyu is not astringent, so it may be eaten firm or soft. I enjoy the firmness of fuyus when their consistency is similar to a crisp pear. In this stage they hold their shape well and have a gentle sweetness, which makes them a great addition to salads and salsas. The firm fuyu fruit can also be grated and mixed into baked goods – such as in this teacake.
Persimmon Olive Oil Cake
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 1 cup coarsely grated fuyu persimmon, packed, about 2 persimmons
- 1/2 cup chopped walnuts
To Prepare:
- Heat the oven to 350°F. Butter or oil a loaf pan.
- Whisk the flours, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl.
- In large bowl, whisk the eggs and sugars until light and fluffy, then whisk in the oil and vanilla. Add the flour ingredients and stir to just combine. Stir in the persimmon and walnuts.
- Pour the batter into the baking pan and bake until a toothpick inserted into the center comes clean, 50 to 60 minutes. Cool on a rack for 10 minutes, then remove from the pan and cool completely. Serve warm or at room temperature.
