Yield: Yields one 10-inch cake
Crisp, crunchy varieties of persimmons, like Fuyus, are great eaten out of hand, sliced into salads, and diced into salsas, but this cake, inspired by farmer James Birch of Flora Bella Farm, is the perfect way to show off the softer Hachiya types, which need to be completely soft before they are eaten. I love that these persimmons actually taste of fall and winter— as if they have been grown in fields of cinnamon, nutmeg, and clove. It’s very strange but so magical to have those flavors reinforced by the fruit itself. This is a great one for the Thanksgiving or Christmas buffet.
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Maple sugar can be found at Trader Joe’s, Whole Foods, specialty stores, and of course, online. Although you can substitute turbinado or even brown sugar, the maple sugar makes it extra maple-y and special.Excerpted from The A.O.C. Cookbook by Suzanne Goin. Copyright © 2013 by Suzanne Goin. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
This was great, I made it yesterday for Thanksgiving and everyone loved it. Instead of plating it with the whipped cream like in the instructions, I did what is shown in the photo - mounded the whipped cream into the middle and arranged the pecans in it. I then used a mesh strainer to dust extra maple sugar over the top of it all and it was really pretty and well-received! I would say to buy more pecans than you need and pick through them to take out broken ones (I did not buy enough to do this), just because it'll look prettier.
i love it
This cake was very easy to make. I just cut down on the surgar to 3/4 c, so you can taste fruit more. It was very good with whipping cream and pecans. Definitley will make it again.
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