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Dessert
American
4 - 6 servings
20 minutes
40 minutes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg, ground
1 cup milk
1 cup Hachiya Persimmon pulp, ripe (see note below)
1 cup sugar
3 eggs
1/2 cup butter, melted
Sweetened whipped cream as garnish
Preheat the oven to 350 degrees. Grease and flour an 8 x 8 x 2 inch baking pan. In a mixing bowl, combine the flour and baking powder; add the cinnamon and nutmeg, and stir. Set aside.
In a second bowl combine the milk, persimmon pulp, sugar, eggs, and butter. Stir into the dry ingredients and mix completely. Pour into the prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Cut into squares and serve warm with a dollop of whipped cream. (You can use skim milk in place of the milk and omit 1 egg yolk. Also, canola or safflower oil may be used in place of the butter.)
Traditionally, Hachiya variety persimmons are used for baking over other varieties, but any well-softened persimmons work. You may need to puree other varieties before adding to batter to achieve the same results.
