Oh goodness, I hope this works. The new WordPress format is confusing me. Maybe I’m still drunk on fish-head soup and forbidden rice that I just ate for dinner (no lie, but I skimped on the soup. I don’t do heads – just sampled the broth).
Anyway, I made this amazing persimmon cake for our friend H’s birthday tonight. He hosted a lovely, albeit exotic meal (he’s Chinese – hence the fish head soup), and I knew that a birthday cake would surprise him.
Being that we had a bunch of left over baking persimmons and H. really likes unique flavors, I pulled them together in what turns out to be a delicious cake that everybody devoured. We are talkin’ mid-western, meat-loving grown men along with a couple of us California ‘health nuts’ – they all loved it. This was definitely an equal opportunity cake!
Persimmon cake with lemon icing
2.5 cups whole wheat pastry flour (I used Arrowhead mills)
2 tsp baking soda
.5 tsp baking powder
.5 tsp salt
1.25 cups turbinado sugar
COMBINE ABOVE INTO A LARGE BOWL
2 cups of persimmon puree (basically, cut a persimmon in half, and scoop out the insides. Add to a blender and pulse until blended. It will have the consistency of pudding, which is great because you won’t need much egg or any butter)
1 cup of almond milk
2 tsp vanilla
MIX ALL WET INGREDIENTS ABOVE INTO A SMALLER BOWL
Fold in the wet ingredients to the dry ingredients. Mix thoroughly. The mix has the consistency of a muffin mix.
Pour into a bundt cake pan and bake at 300 for about 40 minutes. You may need a little longer depending on your oven. Don’t burn the bottom or else it won’t be pretty when you turn it over.
ICING (drizzle on top when cake is fully cooled)
zest shavings of 1 lemon, set aside
juice of two lemons (about 1/4 cup)
about 1.5 cups of powdered sugar, maybe more depending on the amount of juice you have
mix the powdered sugar into the lemon juice. Use a whisk to blend. Drizzle on top of the cake. Some of it will absorb. As soon as cake is covered, sprinkle the lemon zest shavings on top, spreading evenly.
Let it set for 2 hrs and serve. Make sure you get a piece because it will go quickly!
Love the new look of your blog! And your recipes and ideas help keep me from jumping off the “deep end” into sugar bliss-hell (not too often, anyway! ha ha). I especially love your honesty and that you are not a model of sugar-free perfection. I stayed completely off sugar for two years and felt great, but once in a while, I stray. However, when I am trying to decide whether it’s worth eating something that isn’t good for me, your voice is often there and I choose to be healthy more often than I used to. So, thanks!