A wonderful fall combination that comes to the rescue when melon season is past. This elegant appetizer gives the native American persimmon a whole new life. Serve it as a first course at a formal fall dinner party or as a light lunch accompanied by rich Roquefort cheese, crusty bread, and red wine.
This recipe can be increased with no adverse effects, except perhaps your waistline. The cake freezes well, although don't powder sugar until it's time to serve.
The original recipe calls for 2 tsp of baking powder, to be added with the flour. However, it was rather serendipitous that our baker over looked it. The resulting cake is very moist and dense but not too heavy. You can try with the baking powder if you want. But our version omits it.
Note: A fresh persimmon should feel soft and jellylike when ripe. Cut it in half
and scoop the flesh from the skin with a spoon. Then whirl the pulp in the
blender until smooth. Use at once or freeze. The puree tends to turn brown if
left out, and a small amount of lemon juice may be added to prevent
discoloration and to enhance the taste.
