Gâteaux Aux Kakis Persimmon Cake Recipes

GâTEAUX AUX KAKIS- PERSIMMON CAKE

Gâteaux Aux Kakis- Persimmon Cake image

Wonderful for Christmas. Keep your eye on them for the last 15 minutes of baking. Some people enjoy this with a citrus glaze. Make sure the persimmons are ripe and soft! They ripen by exposure to light. I translated this recipe from French. From David Lebovitz. Makes 2 cakes. OK, I've revised the measurements- metric works much better and should ensure a moist cake.

Provided by minnie chef

Categories Dessert

Time 1h20m

Yield 2 cakes, 24 serving(s)

Number Of Ingredients 11

Ingredients

450 g flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon cinnamon or 1 teaspoon nutmeg
450 g sugar
200 g butter, melted
4 large eggs
150 ml cups rum or 150 ml Scotch whisky
500 ml persimmon pulp, about 4 large persimmons
250 g pecans or 250 g almonds, chopped
300 g raisins or 300 g dried fruit, packed

Steps:

Set oven to 345°F.
Butter two rectangular cake pans. Cut two leaves of parchment paper, line each pan.
Cut the persimmons in half and remove and save the pulp, discard the skins. Pulverize pulp with food processor or blender, or through a colander.
Combine the first five ingredients in a large bowl.
Mix the melted butter, eggs, liquor, and the persimmon pulp in another bowl.
Add the dry ingredients to the wet ingredients until well combined, but not too mixed. Add the nuts and dry fruit.
Bake 1 hour or until a toothpick in the center comes out clean.

Nutrition Facts : Calories 340.8, Fat 14.4, SaturatedFat 5.2, Cholesterol 53.1, Sodium 260, Carbohydrate 50.9, Fiber 2, Sugar 31.3, Protein 5.2

PERSIMMON UPSIDE DOWN CAKE

Persimmon Upside Down Cake image

Just like a pineapple upside-down cake but with persimmons instead! You can use soft persimmon pulp to make the batter or just use a standard white cake batter recipe.

Provided by Jewissa

Categories Desserts Cakes Upside-Down Cake Recipes

Time 1h10m

Yield 8

Number Of Ingredients 15

Ingredients

3 tablespoons margarine
¼ cup brown sugar
4 large ripe persimmons, peeled and sliced
½ cup butter, softened
1 cup white sugar
2 cups persimmon pulp
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ cup chopped pecans
½ teaspoon lemon zest

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
Place the margarine and brown sugar in the cake pan and transfer the pan to the hot oven until the sugar is melted and bubbly, about 5 minutes. Remove from the oven; arrange the persimmon slices over the topping in the cake pan.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in the persimmon pulp. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the flour mixture to the batter, stirring just to mix. The batter will be stiff, since the only liquid comes from the persimmon pulp. Stir in the pecans and lemon zest.
Spoon the cake batter evenly over the persimmon slices and return the cake pan to the preheated oven. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before inverting the cake right-side-up on a serving platter.

Nutrition Facts : Calories 513.8 calories, Carbohydrate 81.1 g, Cholesterol 30.5 mg, Fat 21.1 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 8.5 g, Sodium 483.8 mg, Sugar 32.1 g

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