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Autumn Persimmon Cakes

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

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Ingredients:

Autumn Persimmon Cakes

  • 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

Directions:

  1. Preheat oven to 350°F.
  2. Line 6-8 mini pie tins.
  3. In blender, combine persimmons with 2 teaspoons of flour, blend until smooth; set aside.
  4. Whisk together remaining flour, baking powder, salt, and pie spice; set aside.
  5. In electric mixer, cream butter and sugars until light and fluffy.
  6. Add eggs, lemon juice, and vanilla; beat until fluffy.
  7. Add flour mixture and blend until just incorporated.
  8. Stir in persimmon puree and nuts.
  9. Fill prepared tins half way with batter.
  10. Bake for 30-35 minutes or until cakes spring back and toothpick comes out clean.
  11. Do not over bake.
  12. Remove from oven and cool.
  13. 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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