Spiced persimmon olive oil cake
Cakes
When I recently found myself with an abundance of Fuyu persimmons, I figured the best way to make my way through the mother lode would be to find ways to bake them into something sweet. My first thought was of one of my very favorite recipes ever, the Zucchini Olive Oil Cake from Gina DePalma at Babbo Ristorante in New York City. Her cake is pretty much flawless, so I was a little hesitant to mess with the recipe, but I held my breath and tinkered and came up with this cake, which gets more of its sweetness from the fruit and is great with just a dusting of powdered sugar. (Okay, and maybe a little whipped cream wouldn't hurt either.) I like the whole wheat flour because it adds nice texture, but you can go with 100% all-purpose flour if you prefer. Fuyu persimmons are essential, though, as they have the right texture for grating. This cake makes for a good, not-to-sweet snacking cake and, dusted with powdered sugar, looks fancy enough for dessert. Bake it the night before, and it turns into an easy, delicious breakfast.
Share:
0
27
0
Comments