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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