Autumn Persimmon Cakes

Featured in the Honolulu Star Advertiser on October 22, 2014.



3 cups chopped persimmons, about 4 fruit
2 cups plus 2 teaspoons flour, divided
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs, room temperature
Juice of 1 lemon
1 teaspoon vanilla
1 cup chopped macadamia nuts
2 tablespoons powdered sugar for dusting, optional


Preheat oven to 350°F. Line 6-8 mini pie tins. In blender, combine persimmons with 2 teaspoons of flour, blend until smooth; set aside. Whisk together remaining flour, baking powder, salt, and pie spice; set aside.

In electric mixer, cream butter and sugars until light and fluffy. Add eggs, lemon juice, and vanilla; beat until fluffy. Add flour mixture and blend until just incorporated. Stir in persimmon puree and nuts. Fill prepared tins half way with batter. Bake for 30-35 minutes or until cakes spring back and toothpick comes out clean. Do not over bake. Remove from oven and cool. Dust with optional powdered sugar and serve. Makes 6-8 mini cakes.

Approximate Nutrient Analysis per serving (based on 8 servings):
520 calories, 26 g fat, 10 g saturated fat, 75 mg cholesterol, 550 mg sodium, 70 g carbohydrate, 5 g fiber, 38 g sugar, 7 g protein


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