The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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Spiced Persimmon Olive Oil Cake

January 30, 2013 , , ,


I figured out a way around the whole “don’t bake any more cakes” rule by signing up for another round of community testing on Food52. Oh what there’s a Spiced Persimmon Olive Oil Cake that needs testing? Whoops how’d that button get clicked to yes please?

I’ve been obsessing over baking with olive oil ever since I found myself signed up for the California Ranch Olive Oil newsletter. It pulls together recipes (featuring olive oil of course) from a variety of chefs. It’s great a mix of sweet and savory ideas in one newsletter – their website feature a breakdown everything. I have yet to cook anything from it but I am inspired after every read and it’s made me quite the snob about my olive oil.

But I digress! We’re here to talk about Persimmons, which I have never had up until this past weekend. They’re interesting little buggers, the skin is quite thick so I was surprised when the cook suggested to leave the skin on. I found that the skin on the not so ripe would barely go through the grater.

I wish I could explain the taste – my only instinct is to say it’s very Chinese which in my mind (lately) is associated with having a strange texture, is very sweet and upon looking at it, you’re not quite sure how to eat it. In conclusion, give it a shot. It’s a strange mix of a peach, a berry and a pear and I’m into it.


This cake is good. It would have been even better if it didn’t stick to my cake pan. Make sure you butter and flour properly and excessively. The mix of spices is exciting, the black pepper and grated ginger adds a nice punch. I would definitely recommend using a nicer olive oil. It will add to the dimensions of the cake and round the fruit and the spices nicely. I found that, as with most cakes with this much fruit, you can cut the sugar in half. The original recipe called for 1 1/2 cups. The recipe is by VVanessa on Food52 and you can see it here. Enjoy!

(On a fun note my comments for the Roasted Leek and Cauliflower soup got posted for the Leek competition. You can see that here.)

• 1-2 tbps unsalted butter, softened
• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp table salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp finely ground black pepper
• 3/4 cup granulated sugar
• 3 large eggs
• 1 cup extra-virgin olive oil, preferably one that is full-bodied and fruity
• 2 tsp vanilla extract
• 1 1/2 tsp freshly grated peeled ginger
• 2 1/2 cups fresh, grated fuyu persimmon (about 4 medium persimmons; use the large holes of a box grater)
• 1 cup finely ground toasted pecans
• 2 tablespoons powdered sugar

1. Preheat oven to 350ºF. Generously butter a minimum 10-cup capacity bundt pan, then add 2 tablespoons flour to the pan and coat the entire interior with the flour, tapping out the excess.


2. In a bowl, combine the dry ingredients (not the sugar, though) and set them aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, and oil until well combined and light, about 3 minutes. Scrape down the sides of the bowl. Beat in the vanilla and ginger for a few seconds more.


4. Add in the dry ingredients, and beat on low just to combine. Raise the speed to medium and continue to mix for another 30 seconds. Add in the persimmons and nuts, and beat for a few more seconds until incorporated.


5. Pour the batter into the pan from one side to avoid air pockets. Bake on the center rack for 45-50 minutes, rotating the pan about 20 minutes into baking. The cake is done when the cake tests clean in the deepest part of the pan.

6. Cool the cake for about 10 minutes then invert it onto a wire rack to finish cooling. Put the powdered sugar in a fine sieve and, tapping the rim of the sieve, dust the sugar over the cake. Slice and serve.

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I had a piece and it was delicious! Thank you Emily


January 30, 2013

Glad you liked it!


February 5, 2013

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