Very satisfying to say, this cake is moist, nut-brown, earthy and squidgy. It has echoes of banana bread but feels more autumnal and much more Italian, and though not traditional I would wager it would be delicious slathered with salty butter or toasted with honey and yoghurt too. If you like spice then add cinnamon, nutmeg, ginger or cardamom.
The kaki adds an earthy, honey and vanilla-scented sweetness. You need the astringent, soft variety, and they should be ripe enough to mush through a sieve, leaving skin and stones behind to make a smooth puree.
Kaki (Persimmon), Walnut, Olive Oil & Honey Cake
500g persimmon puree.
160g brown sugar
50 ml olive oil
3 tsp baking powder
1 scant tsp salt
120g walnuts, blitzed
80g hazelnuts, blitzed
250g farro flour/semola/normal flour
Whisk the eggs with sugar until mousse-like, thick and voluminous (this will take at least a good few minutes of vigorous whisking). Whisk in the persimmon pulp, the oil and honey and then fold in everything else – making sure not to knock out all the air but folding gently until you have a smooth batter. Bake at 170 for 50 minutes or so until risen, set and hazelnut-shell brown.
Allow to cool and then remove from the tin and serve, as you see fit.