my dad's persimmon tree is blowing up! i can't eat enough to catch up, so i thought i could experiment with some recipes.
In my hunt for a persimmon recipe, everywhere I looked referred to the david lebovitz persimmon bread recipe.
I decided on this one. simple and I have all of the ingredients
well...I'm still getting used to this convection toaster oven. At an hour, i checked the cake with a toothpick and removed it. yes...its a little darker on top than i expected. After 15 minutes it fell a little, but it still looked like things were gonna turn out okay.
i was worried it was overdone. boy howdy was i wrong. Although the toothpick came out clean, the inside was like a bread pudding. Like a delicious persimmon pudding cake
The flavor was awesome. i don't think i'd want it coming out "right".
I did change the recipe a bit. i hand mixed things so that may change how things mixed together. I also used less nutmeg than the recipe called for. The persimmons are really over ripe...so much that i just scooped out the meat and smooshed it between my latex gloved hands instead of actually pureeing them. And probably the biggest deal - i forgot to add the baking soda. I had so many recipes open on my surface that i think i just looked at another page, forgot, and never looked back.
here's the recipe as I made it, adapted from homestead-honey.com