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Last time I used Fuyu persimmons, this time it is Hachiya, the best kind for baking.
In the cake recipe, I used 2 very ripe sort of mushy persimmons and a more firm one. The firm one was cut in med. dice. This added different textures along with dried cranberries. Coat the diced persimmon and the cranberries in a bit of flour first. My cake has a cardamom sugar crust, kind of a Scandinavian twist.
Persimmon Cake w/ Cardamom Crust
Preheat oven to 375 Deg. F
1/4 c. veg. oil
1/3 c. brown sugar
3 persimmons, prepared
2 c. flour
2 tsp. baking powder
zest of 1 lemon
dash of salt
1/2 c. granulated sugar
1/2 c. milk
1 egg
1 handful dried cranberries
For crust:
3 tsp. cardamom
1/2 c. granulated sugar
Add dry ingredients mixed, slowly to the mixed wet ingredients. Blend the crust ingredients and sprinkle evenly over 12 prepared mini bundt cake forms. Roll the sugar to coat pan surface. Pour in cake batter and bake for approx. 20 minutes.
A side note, Lucie made the cool bowl!
The last of the garden 2011. The only thing after this is a lonely pumpkin. One last batch of green chili with the tomatillos, one last Caprese salad and batch of tomato juice with ripe toms, one last batch of fried green tomatoes.
Something new to my Etsy shop. Plastic shopping bag caddy. This keeps them neatly organised. I use re-usable shopping bags most often, but these plastic ones keep creeping into the house at times. Check out my shop for colours and styles available very soon!
We always hold hands. If I let go, she shops. -Henny Youngman
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