Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 1 : 00 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 350 degrees F. Greae a 9" baking dish with non-stick cooking spray or oil and flour. Peel the persimmons and remove the pulp from inside. Puree it to a smooth liquid blend,without adding any water to it. Pass this through a sieve to remove the fibrous residue.
In a large bowl combine the flour, cocoa powder, baking powder and sugar. Add the eggs, one at a time, beating continuously. Slowly add the persimmon puree and the milk. Finally add the cinnamon, cardamom powder, clove powder, nutmeg and the chopped walnuts and whisk well to evenly mix in the spices. Whisk with hand or mixer on medium till it becomes airy like a cake mixture.
Transfer into the prepared baking dish. Bake at 375 deg F for 35-40 minutes. Insert toothpick in the center to check if the cake is done. Let it cool completely before citting into slices. The persimmon and the spice flavor will enhance over time, so this pudding cake is best baked at least 3-4 hours before you intend to serve it. You can store the reamining cake in the refrigerator for at least a fortnight!
While serving, garnish with more chopped walnuts, a sprig of mint, and whipped cream if you wish. But as this is a spiced cake, it can also be enjoyed by itself with tea or coffee!
