Mini Persimmon Cakes

Growing up in Japan I have very fond memories of eating, I mean gorging tons of persimmons in the Fall season.  I used to eat fresh, dried and pureed persimmons until the persimmon season ended.  Oh, such sweet memories!!

The other day I received quite a lot of persimmons from different people.  After enjoying eating them fresh I still had quite a lot left so I started researching if there were any persimmon cake recipes.  I didn’t want heavy persimmon pudding kind, and I also didn’t want to add typical Fall/Winter spices (ie. nutmeg & cinnamon).  I found this recipe and it seemed like what I was looking for. 


Makes 12-14 cupcake tins or 6-8 mini bundt cake tins:

3 cups chopped Fuyu persimmons, about 4 fruit
2 tsp. flour
½ cup butter
1 cup sugar
2 large eggs, room temperature
Juice of 1 lemon
1 tsp. vanilla
2 cups flour
2 Tbsp. Tea Spice blend (recipe follows)*
2 tsp. baking powder
1 tsp. salt
1 cup chopped nuts (optional)

Butter or line 12-14 mini cake/muffin tins, or 6-8 mini-bundt cake tins. Preheat oven to 350°F.

Blend 2 tsp. flour with Fuyus; set aside. Whisk together flour, baking powder, salt, and tea blend; set aside.

In a large bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, followed by lemon juice, and vanilla and beat until fluffy. Add in flour mixture and blend until just incorporated. Stir in persimmons and nuts, if using. Fill prepared muffin cups/skillets ½ full with batter. 30-35 minutes or until cakes spring back and until toothpick tests almost clean. Do not over bake. Remove from oven. Cool in pan on a wire rack for 10 minutes before turning onto rack.


Tea Blend

¼ cup raw sugar (regular, granular sugar would work)
2 Tbsp. Loose floral-flavored tea (or preferred flavor/blend)
½ tsp fine sea salt
In a spice grinder, finely grind the sugar, tea and salt. Transfer the powder to an airtight container and set aside. (You will have more than you need for this recipe.)

My opinion:  I think what makes this cake so light and fresh tasting is the tea blend!  I used pomegranate & blueberry green tea.  Loved the smell after I ground the ingredients.  Anyway, this cake was exactly what I was looking for.  Persimmons kept its shape and the cake didn’t become soggy.  Persimmon is such a mild tasting fruit it was perfect for this cake!


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