Posted on by Deb

Persimmon Cakelets

Persimmon cakelets

The Fruit of Winter

Hachiya persimmon

“In three months Charles got a colored postcard of the bay at Rio, and Adam had written on the back with a splottery pen, ‘It’s summer here when it’s winter there. Why don’t you come down?’”

East of Eden, John Steinbeck

Inspiration

On a trip looking for locally grown apples and pears Athena and I stopped at Everett Family Farm farmstand in Soquel. We were both dazzled by the Hachiya persimmon orchard that we found. Hung like brightly colored jewels the irresistible persimmons were framed by festive jade green leaves. The glamorous trees must be mother nature’s inspiration for Christmas trees. The farmstand is a very special place with heirloom apples, persimmons, fresh berries, flowers, eggs and a wide variety of seasonal vegetables.

persimmons
Top row: Fuyu persimmons; bottom row: Hachiya persimmons

Essentials

There are two main types of persimmons available in the United States, the Hachiya and the Fuyu. The Hachiya is shaped like a large acorn and only becomes silky sweet when neon orange in color and squishy soft with almost translucent skin. This is the type of persimmon I use for baking. The Fuyu is squat in shape and remains hard when it is ripe. It is best eaten raw or dried to enjoy later.

When ripe the Hachiya is reminiscent of tropical fruit with the allure of mango or just ripe banana. At times I can taste smooth summer melons. I have fleeting thoughts of cantaloupe. With summer long gone daydreaming of a tropical escape is enticing. I’ve made this cake several times and am very fond of the pairing of spice, maple and orange with the persimmon. There’s just enough warmth from the spice to remind you it’s the holiday season. While the fruity persimmon dances for attention the maple makes smooth moves on the zesty orange. Although they’ll ask for a second slice, only a rare holiday guest will recognize the taste of persimmon.

Making persimmon cakelets

Ingredients
23/4C/385gr flour
2t baking powder
1t baking soda
1t salt
1t cinnamon
1/2t ginger
1/2t nutmeg
3/4C/170gr butter, softened
2/3C/125gr brown sugar
3 eggs
2/3C/12oz maple syrup
1t vanilla bean paste or vanilla extract
11/2C/12 oz puree of ripe Hachiya persimmons (4-5)
3t/35gr finely minced candied ginger
1 orange, zested
Icing
2C/300gr powdered sugar
8-9T cream
candy for garnish
  1. Heat oven to 350°. Butter and flour a Bundt or other cake pan(s).
  2. In a medium size mixing bowl sift or shake through a large sieve the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
  3. In an electric mixer fitted with the paddle attachment beat the butter and sugar until light and creamy. Add the eggs, one at a time, beating until thoroughly combined. Mix in the maple syrup and vanilla and then the persimmon puree, candied ginger and orange zest.
  4. Remove the bowl from the stand mixer and fold the dry ingredients into the wet ingredients. Mix only until combined, do not over mix.
  5. Fill the cake pan(s) three quarters full of batter and bake for 50-60 minutes for one large cake or 35-40 minutes for small cakes, until a cake tester comes out cleanly. The cake will be deep golden brown and will have pulled away from the edges of the pan. Cool for 20 minutes and then invert unto a cooling rack to finish cooling.
  6. While the cake cools mix together the powdered sugar, cream and vanilla paste. The icing should be very thick.
  7. To finish the cake, place the cooled, unmolded cake on serving plate or cake stand. Scoop the icing on the top of the cake(s). Garnish with seasonal candy if you wish.

Dried persimmon tops

Everett Family Farm

Basket of persimmons

Hachiya persimmon on tree

Persimmons in orchard

Everett Family Farm persimmon orchard

25 Replies to “Persimmon Cakelets”

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  2. Deb, your photos are absolutely gorgeous. I’ve never eaten persimmon before, but my mom loves them. She never got me to try them, but your photos and recipe have convinced me. This is a must try!

    daisy

    1. Persimmons are a delight in winter! Your mom knows a good thing! Thank you for your delicious comment Daisy!

  4. How beautiful Deb. I had Persimmons while in the US and have some soaked dried persimmons in the deep freezer. I love the photos and the cakelets.

    Have a wonderful holiday season – thank you for being a blessing this past year and sharing wonderful photos, and stories. Stay well.

    1. Thank you for your delicious comment Oz! I appreciate the time you take to share your thoughts! Happy holidays!

    1. Happy holidays to you Sydney! Persimmons are winters sweet secret, I hope you give them a try.

  6. Those trees are fabulous with the ripe persimmons! The maple, vanilla, and orange sound great with the fruit in these cakes. Love the shape you chose for them too. Hope you’re having a fantastic holiday season!

  7. I´ve yet to taste persimmons, but they always look so shiny and interesting. Here they´re called caqui, but I don´t think I ever heard of anyone who eats them. The cakelets are wonderful, look incredibly moist! Have a great holiday season Deb!

    1. I was surprised to find persimmons were so tropical in taste, they certainly are worth a try! Happy holidays Paula!

  8. Deb, the cakelets look adorable! Your wonderful photography really brings them to life. I hope you had a lovely Christmas.

  10. I first had persimmons in North Carolina and fell in love! (I thought they were yellow tomatoes, he he!). These cakelets are stunning! The perfect sweet treat!

  11. So cute! Persimmons (Sharon fruit to us) are relatively new to the UK, importing from Spain. I have only recently bought them after disappointing purchases in the past (dry and tasteless), and I have been popping them in to salads and introducing their uniqueness to others via my nutrition workshops. I would never have pureed them and added them to a cake, but what a clever idea. Love your farm stand photos too. Have a brilliant and relaxing (ha!) Christmas, and a fabulous 2013. Looking forward to more delicious posts from you. x

    1. With my affinity for baking sweets during the holiday season the Hachiya persimmon adds an alluring fragrant tropical taste to the cakelets. But the Hachiya must be eaten ripe or it has a very sour taste. It is the Fuyu persimmon that is best eaten while still rock hard and is a much better choice for adding to salads. Thank you for commenting Kellie! Have a delicious holiday!

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