Eat & Drink
Originally published on Thursday, 10th December 2009
Persimmon and Pumpkin Cake
Serves 12
Ingredients
850 grams pumpkin or butternut squash, peeled and cut into 1-inch cubes with all seeds and stringiness removed
65 mls runny honey
4 ripe Fuyu persimmons (also called ‘Sharon’ or ‘Kaki’ fruit)
300 grams flour
a tsp of freshly ground cinnamon
2 tsp baking powder
1 tsp soda bicarbonate
110 grams caster sugar
1 egg
125 mls plain yoghurt, creme fraiche for serving
Instructions
Place the pumpkin or squash chunks in a pot and cover with water. Bring to a boil and simmer gently for 10 minutes or until the pumpkin is very tender when poked with a skewer or knife tip.
Preheat your oven to 180 C.
Drain the pumpkin and return to the pot. Place the pumpkin over very low heat and stir frequently for 10 minutes to break up the pumpkin into a coarse puree. This will remove excess liquid from the pumpkin and make it nice and thick. Set aside to cool.
Slice one of the persimmons into 1/4 inch thick slices and finely chop the other 3. Drizzle the honey back and forth across the base of a 9 inch cake pan and lay the persimmon slices in an attractive pattern in a single layer on top. Set aside the 3 chopped persimmons.
Place the flour, cinnamon, baking powder and soda bicarbonate in a bowl and mix well to combine. In a separate bowl, vigorously stir together the sugar, egg and yoghurt with a fork until fluffy. Stir in the pumpkin and finely chopped persimmons and stir well to combine. Stir in the dry ingredients and mix until well blended. Tip the batter over the persimmon slices and smooth with a spatula.
Place the cake in the oven and bake for 25 minutes or until a skewer inserted into the middle comes out clean. Allow the cake to cool slightly, then turn out onto a rack and cool completely.
Cut the cake into slices and serve with a dollop of whipped cream or mascarpone.
Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.
To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.
In collaboration with Eat Drink Talk