Spiced Persimmon Cakes

I consider myself extremely lucky.  Relatives and friends share their garden harvests every year and this provides both inspiration and opportunity for me to cook and bake things I might otherwise not do.  Over the past few months, I’ve been inundated with chillies, lemons, more chillies times a gazillion (and I’m not saying no), and now persimmons.  I prefer the name kaki.  The soft squishy varieties.  Too many to eat as they are given they have all ripened at once.  I have a persimmon tree in the garden but it’s still a toddler and is not expected to produce fruit for a few more years yet, assuming it survives that long!  Fingers crossed, kaki gods take note.

It’s easy to scoop out the pulp and mix into some cream or yoghurt for a lovely dessert but I wanted to bake something a little different with them.  Persimmons have a really delicate flavour so it’s easy for it to be overwhelmed but a little spice does help to bring out the flavour.  This time I went with persimmon, pistachio, cassia bark and cardamom … rather exotic isn’t it?  Smells heavenly, tastes exotic.  Yum.

You don’t need to frost them at all but I’ve really taken to cream cheese frosting.  This time, though, I made a variation on the cream cheese frosting I usually make.  Instead of cream cheese I used quark with a little double cream added.  It’s incredibly light and the tang of the quark is sensational.  If you can’t get quark or prefer to use cream cheese, just substitute two hundred grams of cream cheese and omit the quark and double cream from the frosting.  Still lovely.

If only we could have scratch ‘n’ sniff blog posts to capture the divine smell of these cakes.  The whole house smells like a hedonistic and luscious fruity spicy blend of India and the Far East.

I hope you enjoy them!

Makes 12 cupcakes

Ingredients
Persimmon Cakes
125 grams brown sugar
125 grams unsalted butter, softened
2  eggs
265 grams persimmon pulp (about 3 ripe persimmons)
100 grams pistachios, finely ground
150 grams plain flour, sifted
3 teaspoons baking powder
1 teaspoon ground cassia bark or cinnamon
1/2 teaspoon ground cardamom

Creamy Cheese Frosting
110 grams icing sugar
150 grams quark cheese
50 grams double cream
50 grams unsalted butter, melted & cooled
1/2 large ripe persimmon or 1 small ripe persimmon

Pistachio Cardamom Sugar*

*I bought this sugar from a specialty spice shop in Melbourne.  It’s easy to make at home though.  Lightly roast some pistachios and allow to cool.  Chop finely.  To the pistachios add a quantity of light brown sugar and a little ground cardamom.  Start with a small amount of the spice and adjust the amount to taste.  This is a lovely spicy sugar that is great over ice cream or yoghurt, stirred through cream, in pralines.  Anything really.

Instructions
For the persimmon cakes
Preheat oven to 180°C.

You will need 12 cupcake liners. Place the cupcake liners on a baking tray.
Beat the sugar and butter together until light and creamy.  Add the eggs, one at a time, and beat until incorporated.  Add the persimmon pulp and pistachios and beat again until smooth.  Finally, add the sifted flour, baking powder, and spices and beat until the batter is smooth.

Spoon the batter into the cupcake liners.  Bake at 180°C for about 25 minutes, until golden.  Remove from the oven and cool on a wire rack, until ready to frost, if desired.

For the frosting
Remove the pulp from the persimmon, puree, and place in a mixer bowl.  Add the quark, double cream, and icing sugar.  Whisk until smooth and light.

Whisk the cooled butter until light and slightly thickened.  Add to the cheese mixture and whisk until light and thickened.  Refrigerate until ready to pipe.

Fit a piping bag with a decorative tip and fill with the frosting.  Pipe swirls of frosting on to each cake.

Sprinkle a little pistachio cardamom sugar on top of the frosting.

Serve at room temperature.  These cakes will keep for several days, refrigerated, if frosted.  Without frosting, they should keep for up to a week, stored in an airtight container.

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18 Comments

Filed under All Recipe Posts, Cupcakes, Fruit

18 responses to “Spiced Persimmon Cakes

  1. These look just lovely. I love your photographs!

  2. You have totally sold these cakes to me! I love your description of ” a hedonistic and luscious fruity spicy blend”. Your styling shows these little treats off perfectly. I agree with you on cream cheese frosting. It goes perfectly with fruit cupcakes.

    • thanks Hester! I totally agree…the light frosting is perfect with them. If you can, do try making it with quark. I’m seriously sold on it in preference to cream cheese!! Much lighter and with a little tang that goes so well with the fruit 🙂

  3. I love the flavour combination, sounds delicious. Last time I picked some kakis on a walk with the dog I put them in my pocket with my mobile phone and by the time I got home they had exploded all over the phone! It was like kaki jam in there, had to get a new phone… There’s an award for you at my blog if you want to pick it up! 😀

    • OMG that’s hilarious, although I bet it wasn’t at the time! I’d never be game to put a kaki in a pocket 😉 Upside though – inspiration for kaki jam…that would be fabulous!! thank you for the award, that’s so kind of you! I will stop by your blog today. I might put something about awards on this one next time … think i must! Thank you.

  4. You definitely sold me on these with the exotic flavors! They sound divine and I love your presentation!

  5. They look so decadent and cute! I love the combination of persimmons, pistachios and cardamon, so creative! 🙂

    • Yeah, it was one of those moments where you stare into the oven as they bake and wonder “oh like that’s going to work” but it did! Much better than I expected. I really have to get away from the whole cute thing don’t I? LOL 😉

  6. those are SO cute! seems like they could be easily vegan-ized too. can’t wait to try them. bookmarking with my cookmarked.com account!

    • thanks Laura! You can certainly replace the butter with vegetable margarine or a little coconut or macadamia nut oil. Not sure how you’d replace the eggs though. If you do, let me know! 🙂

  7. Oh yum, I love love love persimmon in desserts. These are adorable! That pistachio cardamom sugar sounds delicious.

  8. Hello! I just found your website via foodbuzz while I was looking for Australian food bloggers, and I must say, I am falling in love with your web; blogging style, pictures, recipes, etc. looking forward to more of your posts 🙂

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