Monday, November 22, 2010

Fuyu Persimmon Cake

These are the firm, less astringent persimmons (though the others are perfectly sweet if you allow them to fully ripen) everyone is mad for now. I made the cake from a recipe HERE. Bear in mind, it took an hour, not 30 minutes for mine to bake. It is a pretty enough cake, and easily thrown together on short notice, but it can also be made with 2 persimmons rather than three, and cut into thick slices, which is what I did.

Recipe may be found, HERE.

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