~ Persimmon Cake with Quince Jam and Elderberry Syrup ~
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| This was my hubbie's Birthday cake; here he is about to devour it. |
Depending on where you are, you may still be able to harvest some Persimmons. We harvested ours mid-November just as they were leaving their astringency for sweetness.
More like a bread pudding... rich and decadent with a perfect blend of smooth but substantial texture and complex, delightful taste.
Unfortunately, I did not follow a recipe or even measure all the ingredients, but fortunately! I am now going to compile a recipe from memory...it goes something like this:
Play around with it and make it yours.
Using a Foley Mill, or another method, separate the Persimmon pulp from the skin and seeds. Use as much water as needed to do this and blend it all together (pulp and water).
You'll want about 4 c. of this blend for the cake.
Mix this blend with 3/4 c. honey, two sticks butter, 2 eggs.
Then add 1 1/2 c. whole wheat flour, 1 tspn. baking soda, 1/2 tspn. salt, and 1/4 tspn. baking powder.
Blend and pour into (2) 8-9" greased round pans or similar, bake 350 degrees for an hour and a half
(or until toothpick comes out clean), watch for too much browning,
this long length of time worked for me.
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| Once separated, blend the pulp with water until it's the consistency of "slop." :) |
I topped this cake with Quince jam and Elderberry syrup we just made, but you could top it with any type of jam or syrup. The sweetness of the jam with the tartness of the Elderberry was perfect. Lemon curd and maple syrup with some Ginger come to mind as a great combo to try.
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| A tithing: Racoon offerings |
These seeds got fed to the racoons because we are already loaded down with loads of squash seeds to prep and eat, but you can also roast and eat these. Let removing the pulp be your Zen meditation for the day.
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