Description
An eight-inch square, moist spiced persimmon pudding cake.
Ingredients
Scale
- 1 1/2 cups Very ripe Hachiya persimmon pulp
- 1 teaspoon Baking soda
- 1 1/2 cups All-purpose flour
- 1/2 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Fine salt
- 2 eggs Large eggs
- 3/4 cup Light brown sugar, packed
- 1/2 cup Unsalted butter, melted and cooled
- 1/4 cup Whole milk
- 1 teaspoon Vanilla extract
Instructions
- Wait until Hachiya persimmons are very soft and their scooped flesh tastes free of astringency. Measure 1 1/2 cups pulp and stir in 1 tsp baking soda. Heat oven to 350°F and grease an 8-inch square pan; line with parchment for lifting.
- Whisk 1 1/2 cups flour, 1/2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp salt. Separately whisk 2 eggs with 3/4 cup packed brown sugar, 1/2 cup cooled melted butter, 1/4 cup milk and 1 tsp vanilla; mix in the treated pulp.
- Fold dry mixture into wet just until no dry flour remains. Transfer to the pan and bake at 350°F approximately 45–55 minutes, until the center is set and a skewer has moist crumbs rather than raw batter. The center may be softer than a standard sponge.
- Cool on a rack approximately 45 minutes before cutting nine squares. Note actual pan fill, set, sweetness and fruit variety in the first bake; do not describe the interior as tested.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 45 minutes, included in the total.
Untested estimate: up to 55 minutes baking and 45 minutes cooling; ripening fruit can take days and is excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 45 minutes
- Cook Time: 55 minutes
- Category: Desserts
Nutrition
- Serving Size: One ninth of an 8-inch square pan