A friend recently gave me a heap of non-astringent persimmons (the crunchy kind
that don’t make your mouth wither up…). The usual trawl through the Internet
revealed a number of tasty-sounding persimmon recipes, including this one, which
adapted itself to gluten-free manufacture with no bother at all. My husband remarked
with enthusiasm that it tastes a lot like steamed puddings of a superior kind – it is a
reasonably dense, moist loaf, and he’s quite right! It also freezes well and can be
microwaved whenever you feel like a bit of indulgence with your tea or coffee.
- 3 ripe, non astringent persimmons
- 200g butter, softened
- ½ cup brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups Gluten Free Goodies Company Rich Cake and Biscuit mix
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 ½ tsp baking soda
- 1 tsp Gluten Free Goodies Company baking powder
- ½ cup dates, finely chopped
Preheat the oven to 160°C (fan bake) for electric ovens or 170°C (fan bake) for gas ovens.
Grease and line a loaf tin.
Wash the persimmons and cut off the flowery top and any discolored bits.
Chop into chunks and puree thoroughly in a food processor – you will need to scrape down the sides of the bowl two or three times in the process and it does take a few minutes.
Beat the softened butter and sugar together in a bowl until light and fluffy.
Add the vanilla and the eggs, one at a time, beating well between each addition.
Fold the persimmon puree into the butter and egg mix.
Add the dry ingredients and the dates and mix until well combined.
Spoon into the prepared loaf tin and bake 50-60 minutes or until a skewer inserted into the center comes out clean.
Cool in the tin for a few minutes, then turn out onto a rack to complete cooling. Don’t attempt to slice it until it is completely cold!
Slice and freeze any surplus and microwave as required when needed.
Recipe by Judy Mcdonald