{"id":1135,"date":"2010-06-16T14:46:04","date_gmt":"2010-06-16T06:46:04","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=1135"},"modified":"2010-06-25T21:53:05","modified_gmt":"2010-06-25T13:53:05","slug":"fuyu-dessert-cake","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/fuyu-dessert-cake\/","title":{"rendered":"Fuyu dessert cake"},"content":{"rendered":"

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I love finding new produce or products that I have never used before.\u00a0 I’ve even been known to purchase items without really having any idea what they might taste like or how to use them and bringing them home just\u00a0to experiment.\u00a0 For me, this is part of the joy of cooking, being able to discover and learn new things.<\/p>\n

Last weekend I was at the fruit and vegetable markets in Subiaco and found some fuyu persimmons.<\/a>\u00a0 I had seen regular persimmons before and had heard of fuyu but never seen them.\u00a0 They look very similar to other persimmons but can be firm\u00a0firm in texture even when they are ripe.\u00a0 They can be used that way or they can be eaten when a little softer, however, you should not let them become over-ripe as they will turn mushy.\u00a0 Their flavour is sweet and slightly similar to that of a cantaloupe (rockmelon).\u00a0 Having never seen or used them before a little research was necessary.<\/p>\n

That was last weekend.\u00a0 Since then my Mum arrived for a visit and things have been rather hectic for a few days.\u00a0 Mum and I decided to have a day of cooking together and given that I still had the fuyu I suggested that we use them.\u00a0 I had searched the internet for ideas and couldn’t find many recipes for fuyu.\u00a0 There were plenty for persimmons but not many using its firmer cousin and, of course, this would make the dish completely different.\u00a0 My research also told me that you should not <\/em>substitute between them so I needed something specifically for fuyu.\u00a0 Eventually I settled on a recipe for a Fuyu Bundt Cake.\u00a0 However, there were several things standing in my way to making this cake.\u00a0 I don’t own a\u00a0bundt cake tin and didn’t have enough fruit to make this cake so I adapted the recipe and (literally) made it up as I went along.<\/p>\n

This was a\u00a0fun thing\u00a0to do with my Mum because neither of us had a clue what to expect or even how to do it so we just tried things and hoped for the best.\u00a0 Together we discovered a delicious, rich, fruity cake that we feel is best eaten warm with a dollop of double cream.<\/p>\n

fuyu cake \u2013 (recipe from The California Fuyu Growers Association<\/a> \u2013 adapted by Fiona at Food 4 Thought)
\nmakes one loaf<\/span><\/p>\n

Ingredients<\/span>
\n3 fuyu persimmons (to yield 1 1\/2 cups of chopped fruit)
\n1 tsp bicarbonate of soda
\n60g unsalted butter\u00a0
\n3\/4 cup sugar
\n1 egg
\n1\/2 teaspoon vanilla extract
\n1 teaspoon lemon juice
\n1 cup plain\u00a0flour
\n1\/2 teaspoon baking powder
\n1\/2 teaspoon ground cloves
\n1\/2 teaspoon ground cinnamon
\n1\/4 tsp ground nutmeg
\n50g walnuts, roughly chopped\u00a0
\n75g raisins
\n\u00a0
\nPreparation<\/span>
\nPreheat oven to 180\u00b0C.\u00a0\u00a0Grease and line a 21 x 10cm loaf pan.<\/p>\n

Peel fuyu, remove leaves and chop flesh into 1cm dice (avoiding the large seeds).\u00a0 Place the flesh into a bowl and sprinkle with bicarb soda.\u00a0 Stir to combine and set aside.<\/p>\n

Beat\u00a0butter and\u00a0sugar together until slightly\u00a0well combined.\u00a0 Scrap down the bowl and add\u00a0egg, vanilla and lemon juice.\u00a0 Beat until light and fluffy.\u00a0 Sieve the flour, baking\u00a0powder and spices.\u00a0 Add these to the butter mixture and stir until just combined then add the walnuts and raisins and\u00a0mix to\u00a0distribute these throughout the mixture.<\/p>\n

Place the mixture into the lined loaf pan.\u00a0 Bake for 50 – 55 minutes, until golden and a skewer comes out clean.<\/p>\n

My tips\/alterations:<\/span>\u00a0\u00a0*The original recipe did not mention peeling the fuyu but I decided to for\u00a0my recipe.\u00a0 *Peeling the fuyu is like peeling an apple.\u00a0 *The butter and sugar do not cream and go fluffy like a normal cake recipe until the lemon juice is added, then it begins to come together.\u00a0 *The\u00a0mixture is quite thick before it is cooked, just spread it evenly in the pan as it will not level itself out during cooking.\u00a0 *I used a fan forced oven and noticed the top of the cake was browning quickly so I loosely covered the top halfway through to prevent it burning.<\/p>\n

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ease: 9\/10.<\/strong>\u00a0\u00a0Just like any other cake mixture with the addition of chopped fruit, nuts\u00a0and spices.\u00a0\u00a0
\nprep time:<\/strong>\u00a020mins.\u00a0 <\/strong>
\ncooking time: 55mins.<\/strong>
\ntotal: 1hour 15mins.<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

taste: 9\/10.<\/strong>\u00a0\u00a0This smelt delicious when it came out of the oven.\u00a0 We tasted it while it was still warm and topped it with a dollop of double cream.\u00a0 The combination of sweet fruit, spices and nuts is a classic one in the world of cakes because it works so well and it did not disappoint in this instance either.\u00a0 Serve this as a dessert cake or alternatively for morning tea when you have guests.\u00a0 It can be eaten warm or cold.<\/p>\n

would I make it again:\u00a0\u00a0Yes.<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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I love finding new produce or products that I have never used before. I’ve even been known to purchase items without really having any idea what they might taste like or how to use them and bringing them home just to experiment. For me, this is part of the joy […]<\/p>\n","protected":false},"author":2,"featured_media":1140,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,81,31,50,48,29,23,27],"tags":[6,104,122,119,102,96,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1135"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=1135"}],"version-history":[{"count":16,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1135\/revisions"}],"predecessor-version":[{"id":1255,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1135\/revisions\/1255"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/1140"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=1135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=1135"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=1135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}