We've been having wonderful but crazy weather for this time of year here in Germany. It's been sunny and warm with temperatures between 15-18 degrees Celsius! It's more like Spring here rather that Fall. And when I think that Christmas is just four weeks away, I am wondering if we will really get that Christmas feeling at all this year. Last year at this time we already had snow!!
So, to force me into the spirit I have been doing a bit of baking. Trying to get to the feeling through my stomach and nose. With the success I had here and here I decided to be bold and daring. I actually created my own cake! Actually I looked through several different ideas on the internet and based on these I was able to make up a completely different flavored cake for this time of year.
We've been in Persimmon fever this Fall and have been eating this luxurious and sweet fruit by the truckload. As I let my imagination wander I thought how would the combination of Persimmon and Christmas spices do in a cake.
For those who are unfamiliar with the Persimmon, you might know it as Kaki or Sharon. They come in two categories - the Hachiya Persimmon, which is large and round. The Fuyu is smaller, flatter and tomato shaped. Both taste very differently from each other. The Hachiya is soft, creamy and tangy sweet, in comparison, the Fuyu remains firm upon ripening and has no tangy aftertaste. They can be used for a variety of things like jellies, cakes, and spreads but nothing beats eating them the way they are.
Selecting and Storing
While selecting you should go for smooth, brightly colored and plump persimmons. They can be ripened at room temperature and then stored in the refrigerator for several days.
Persimmons contain twice as much fiber as apples and play an important role in keeping a healthy heart. Persimmons also contain antioxidants such as carotenoids and polyphenols which affects fat metabolism. In addition persimmons are good source of sodium, potassium, magnesium, manganese and iron. Therefore, for many reasons, adding this colourful fruit to your diet may be a good idea.
This cake has everything one expects in a Christmas type cake. The fruity and sweetness from the persimmon, the luscious aromas from the spices and the nutty crunch from the walnuts. Combined with each other they gave a soft moist cake and the best thing this cake tastes better by the day. Simply because the flavors have more time to harmonize with each other.
You can even freeze this cake in portions and when you fancy a piece simply "nuke" it for a few! Warm, with a bit of melting butter, this cake will leave you satisfied.
Did it bring me into the Christmas spirit? A little closer than before!
Music while baking:
Michael Bublé - Feeling Good
Album: It's Time - Awesome Album with great music.
4 - 6 ripe and soft persimmons - peeled and puréed. You can use an electric mixer or blender for this.
2 teaspoons baking powder
1 teaspoon baking soda
115 grams butter
200g brown sugar
350g all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ground clove powder
1/2 teaspoon nutmeg
60g walnuts or pecans - coarsely chopped
Preheat oven at 180 degrees Celsius.
Add the baking soda to the puréed persimmon. You will notice that the persimmon will set and become more solid. No cause for alarm. Although this might look strange it is perfectly normal.
In a mixing bowl whisk the butter and sugar with and electric mixer, until creamy and fluffy. Stir in the persimmon and egg, beating until well combined. Using a rubber spatula, stir in the dry ingredients to the persimmon mixture. Blend in well and stir in the nuts.
Spoon the batter into a round greased cake pan and bake for 40-50 minutes or until the knife comes out clean.
Take out and allow to cool on a rack. Sprinkle generously with icing sugar. If you would like to freeze this cake then skip this part and freeze in an airtight container.
I was so pleased with the cake and want to really boast about it. LOL! It was gorgeous. The aromas in the kitchen where making me so hungry and I was so curious how it would turn our that I kept coming back and peeking into the oven! When it finally cooled I quickly cut myself a piece and bit into it. It was a piece of heaven. When I told Tom I had baked a persimmon spice cake he looked at me with a very weird look. But when I packed a piece for him and Soeren for the next day, both came back and asked if I had any leftover. Amazingly this cake tasted better on the second day. The cinnamon, cloves and nutmeg harmonize so well with the persimmon's ripe and sweet flavors. The fruit purée also gives the whole cake a wonderful moist texture that is just right - not too dry like some spice cakes can get.
This tastes wonderful with a bit of butter spread on top and a nice cup of tea as a second breakfast too. So, I am sure my dear friend Nandita will enjoy a big piece for her Weekend Breakfast Blogging.
This is a perfect festive cake for the upcoming season and as it brought me a bit closer to the Xmassy feeling, I hope Anna will enjoy it for her Festive Food Fair.
Oh and before I leave you to drool just wanted to say thank you to my fave Cream Puff for this:
photography, nikon, nikon d70s, photo, persimmon, foodblog, food, kaki, cake, walnut, spice cake, cinnamon, baking, Christmas, Weekend Breakfast Blogging