Persimmon Cake

by | Nov 1, 2015 | Cakes & Bakes, Desserts

Persimmons… I used to play a game on FB long back where I first heard this name ‘Persimmon’… What a game it was… I think if I remember it right it was ‘Farmvilla’ or ‘Farmville’… Bad memory you see… Well… Till October 2015 I had the concept that this fruit was only available in the U.S. or U.K. … A trip to Tawang, India changed this… Oh yes… Tawang… Let me tell you about it… Many of you must not be aware of this place… I ought to tell you about this hidden paradise in the lovely hills of India… Yes India and its located in the extreme North East Corner – Arunachal Pradesh. Mesmerizing beauty, lovely hills, chilling winds and so gorgeous that I am falling short of words. You must be wondering I am exaggerating… Take a look at few of the snaps from the trip here…

Tawang Trip


Road trip from Guwahati, Assam to the serene beauty Tawang, Arunachal Pradesh. During the puja vacations (which falls around September End – October of every year) my hubby came up with a plan to visit Bomdila (a place situated in Arunachal Pradesh on the way to Tawang). Just like always the trip was absolutely unplanned (We always take trips unplanned… Lol).

For those who are unaware we need a pass to visit Arunachal Pradesh from the Government Authorities and arranging for a pass in the holiday season is the toughest thing. Our luck favored and we managed to grab the pass which seemed quite difficult initially. We packed our bags and rejoiced.

Next day we started off with only a day’s booking at Tezpur (which lies on the way) and then a two days booking at Bomdila. We rested the night at Aditya’s Greenwood Point resort, Tezpur, Assam and loved their food and hospitality. Next day we started off early morning for Bomdila. The winding roads and the serene beauty all throughout made me fall in love with the divinity of the place. By evening we had arrived at the lodge booked in Bomdila with two suitcases and two 3 year olds (my brave kids who took the entire trip very sportingly).

Our next day plan was to visit Sela Pass and then return back to Bomdilla in the evening. But hungry for beauty we finally decided to go to Tawang via Sela Pass (the entry point to Tawang) which was almost the same distance that we had traveled till now. Again …unplanned… we went ahead for Tawang without a hotel or lodge booking (all the bookings were full). Luck again favored and some guys arranged a place for us to stay at Tawang.


We stayed at Tawang for two days and had the most wonderful experience.We tasted the famous butter tea and came to know the secret recipe. We hopped on the streets of Tawang tasting the local delicacy and shopped like crazy. On our way back we made a small stopover (for an hour or so) at the Dirang Valley, Arunachal Pradesh. Famous for it’s Kiwi Farms, Dirang produces the yummiest Kiwis in the country. I purchased a hell lot of kiwis at throw away prices. As I was crossing the road in this small town I noticed some extraordinary fruit being sold across the road. Went up there and was amazed to see persimmons. I took quite an amount and we traveled all the way back from Tawang to Guwahati with lots of goodies (Yak Butter is one of them). After reaching home I peeled and chopped one persimmon only to find that it’s still not ripe. Rested it for 10 days and it was ready to relish.

In the meantime I came across this recipe of Persimmon Cake from the blog ‘Pastry Affair’ and what next I decided to give it a go. This cake turned out awesome. I replaced Apple juice in the recipe with rum and added some chopped hazelnuts to give it a nice crunch. Everyone loved it and I was happy to make a different dish to share with you all. No kidding… As soon as you get your hands on these beauties give this cake a try and am sure you will be pleased with the outcome. And for the trip do visit North East India… An unexplored part of the country so beautiful and serene that missing it would be like missing Indian beauty at its best.


Persimmon Cake



Prep Time:15 minutes
Cook time:50 Minutes
Serves : 6, Level : Medium

INGREDIENTS

1 Cup Persimmon Puree (Puree of Overripe Persimmons)

1 Cup Granulated Sugar

1/2 Cup Vegetable Oil

2 Large Eggs (beaten)

1 Tsp Vanilla Extract

1/4 Cup Dark Rum

1/4 Cup Hazelnuts (Chopped)

2 Tsp Baking Powder

1/2 Tsp Ground Cinnamon

1/4 Tsp Ground Nutmeg

1/4 Tsp Tsp Ground Cloves

1/4 Tsp Ground Dry Ginger

1/2 Tsp Salt

2 Cups All Purpose Flour

Chef’s Tip: (i) Use overripe persimmons to make puree. It should have the texture of overripe tomatoes, soft and almost about to burst. It is absolutely okay if the persimmons have dark spots on the skin.


METHOD

1. In a large mixing bowl mix persimmon puree, sugar and vegetable oil until well blended.

2. Stir in the beaten eggs, rum and vanilla extract.

3. Gradually add the spices, chopped hazelnuts, salt and baking powder and mix well. Now fold in the flour until just incorporated. Do not over mix the flour as it will lead to a dense cake.

4. Preheat the oven at 180°C. Meanwhile grease a baking tin (I took 9″ round baking tin) and dust it with a little flour.

5. Pour the batter in the greased baking tin and bake in the preheated oven for about 40-50 mins or until a knife inserted runs clear.

6. Let the cake cool on a wire rack at room temperature.

7. Garnish with chocolate ganache, chopped hazelnuts and diced persimmons.

8. An exotic dessert is ready to be served.

Persimmon Cake

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