Persimmons don't get the love they deserve. These tender, versatile fruits hold up beautifully when baked, and make the perfect topping for an upside down cake. Pair it with a sweet and sticky honey glaze, and you've got the ideal cake for your next brunch, pot luck, or day that ends in "y".
1. Preheat oven to 350°F.
2. Generously grease the bottom and sides of a 10-inch springform pan, then coat the inner rim with coarse cornmeal or breadcrumbs. Shake pan to remove excess, then place a piece of parchment paper to cover the bottom. (This will help your cake release and ensure your persimmons come out beautiful when removed from the pan.)
3. Pour honey into pan and gently rotate the pan to coat the bottom. Arrange persimmon fruit along the bottom of the pan and set aside.
4. Add the orange zest and sugar to a medium bowl and massage zest into sugar. This will transfer the oils and aroma to the sugar for added flavor. Add the melted butter and orange juice, using a whisk to fully combine.
5. In a separate bowl, whisk the ricotta cheese and eggs. Add to the sugar and butter and whisk to combine.
6. Whisk the flour, cornmeal, baking powder, cinnamon, cloves, coriander, and salt in a small bowl. Add to the wet mixture and fold until fully incorporated.
7. Scoop batter in heaping spoonfuls into your prepared pan, being careful not to move the persimmons. Gently smooth the top of the batter before placing in oven. (We like to place the springform pan on a cookie sheet to make it easier to remove from the oven and catch any spills.)
8. Bake for 55-60 minutes, or until toothpick inserted into the middle comes out clean.
9. Mix honey and orange zest in a small bowl with hot water until the honey is fully dissolved. Set aside to use on cake.
10. Remove from oven and cool for 20 minutes before removing the sides of the pan and inverting onto a plate or platter. Brush sides with honey syrup (if desired) and enjoy!
*A note on persimmon ripeness: There are typically two types of persimmons widely available: Fuyu and Hachiya. For this recipe, we prefer the Fuyu, which has a squat, tomato-like appearance, and a firmer texture. These tend to hold up better when baking. A Fuyu persimmon will remain firm, even when ripe, so picking a fruit with bright orange flesh will be best. A few days on a kitchen counter will also help guarantee a fruit ready to use. If using Hachiya persimmons, the fruit will be more oblong, like an egg, and as it ripens, will become very soft and squishy. It's at that point you know it's sweet and ready to go! Try both varieties and see which you prefer!
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 520 | ||
Calories from Fat: 271 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.1g | 40 % | |
Saturated Fat 17.7g | 89 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 160.8mg | 49 % | |
Sodium 125.8mg | 4 % | |
Potassium 271.9mg | 7 % | |
Total Carbohydrate 53.1g | 16 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 50.1g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 520
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