Spring has arrived in New Zealand but I think it forgot to bring the nice weather with it. Today is pretty grey, with a cold wind and I’m hiding from it. We’re spending our Sunday in the living room, wrapped up in blankets, covered in poodles watching daytime television. Its the perfect sort of day for a nice old fashioned tea cake.
This is not a fancy cake. I just chuck everything in a food processor and press a button. Spoon it into a parchment lined loaf, bundt or cake pan and let it do its thing in the oven. The cake has a soft, almost squidgy texture, which reminds me a little of pumpkin pie. Make sure to use persimmons that are nearly ready to burst they are so ripe, that’s when they have the nicest flavour and holds up against the whiskey I poured into the batter.
Its really lovely covered in some freshly whipped cream with a cup of sweet black tea.
Persimmon & Whiskey Cake
Time: < 1 hour
Yield: 1 Loaf or 8″ cake
3 ripe persimmons
1 cup brown sugar
3/4 cup butter
1/2 cup whiskey
1 cup raisins
2 cups flour
2 tsp baking soda
2 tsp salt
1 tsp nutmeg
In a small pot heat whiskey + butter until melted, add raisins and set aside.
Cut each nice ripe persimmon in half, and scoop out the insides into a food processor. Puree.
Add in eggs and sugar. Blend until smooth.
In a bowl combine your flour, baking soda and salt and give it a stir together.
Add your flour mix to the food processor. Pulse until well mixed. Pour in warmed butter, whiskey and raisin mix, and pulse just a couple of times to combine. If you over do it you’ll puree the raisins, and you just need to give them a bit of a chop.
Spoon batter out into a parchment lined loaf or cake pan and bake at 350F for around 45 minutes, until a knife inserted into the middle comes out clean.
Beat 1 cup of heavy cream to medium peaks and spoon over the cake.