It’s Fall, Y’all: Persimmon Teacake
But today’s recipe is not about pumpkin at all! (So you’re welcome, PSL detractors.) Today we’re talking about a different P… persimmon. I will be the first to admit that I do not work with this fruit as much as I should, and often ignore this special fruit as I browse the produce section this time of year, msotly because I don’t know WTF to do with it. I feel guilty. I want to change! As luck would have it, I was recently contacted by DEFINE Foods here in Austin, with some creative seasonal recipes.
Co-owner and chef Erin O’Leary Stewart gave me some great pointers on seasonal fall produce and how to integrate it into your recipe planning, including my elusive persimmon!
“My top five favorite fruits and veggies that are in season locally this fall are sweet potatoes, carrots, persimmons, figs, pears, oh and beets… and cauliflower… (Ok, more than 5!).
Persimmon is the most unique and a favorite fruit that you can only get at this time of year that looks like a cross between a peach and a tomato. Its flavor is a blend of apricots, plums and honey. Combined in a moist spice cake, this is the perfect fall weather breakfast or afternoon treat.”
Persimmon Tea Cake
Yield: one 9×5-inch loaf
2 cups Spelt flour (or other flour of choice)
3/4 tsp sea salt
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp freshly ground nutmeg
1/4 tsp ground cloves
1 cup persimmon puree*
1 cup canola oil
1 1/3 cups maple or coconut sugar
3/4 cups chopped walnuts (optional)
Preheat oven to 325° F. Grease and fit loaf pan with parchment paper. Set aside.
Whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves in a large bowl. Set aside.
In a separate bowl, whisk together the persimmon puree, oil, and sugar until well-combined. Add in the
eggs one at a time, whisking well after each addition.
Gradually add the wet ingredients into the dry ingredients. Fold in the walnuts, stirring just until
combined. Do not over-mix.
Pour the batter into the prepared pan. Bake for 50 – 60 minutes, until a toothpick inserted into the center
comes out clean.
Remove from oven and let cool for 10 minutes before removing from the pan. Let cool completely on a
wire rack before serving.
*To make persimmon puree, remove the skin and seeds from about 5-6 ripe persimmons and puree in a
food processor until smooth.