When we were in Shiraz, we languished in the afternoons underneath the persimmon tree in the hostel courtyard. They looked like little orange crowns soaking up the sunshine and synthesizing it into sugar. The persimmons weren’t ripe yet while we were in Shiraz, but no bother – the hostel grandfather Ali came around all afternoon offering tea and fruit to everyone. One day, sweet yellow melons, another day, pomegranates and apples. Late one evening, we were reading the guidebook and writing in journals, and Ali came around with more tea. We talked about people, and cultures, via the instant magic of the Google translate app. He told us Israel was “very, very bad,” and China was “very, very good.” Unsure how to answer, and especially explain that one of us had an entire family in Israel, he quickly typed away and thrust the phone back in our hands. “All people are good, just governments are bad.”
Last weekend at the market, amid the last ruby red tomatoes and shining dark eggplants, the shift in squash proportions like the arms on a clock signaling that zucchini time is finishing and pumpkin time is rolling in, I spied these sweet little trays of deep orange persimmons at the fruit stand. They were almost the same size and shape of those ones in Shiraz – little gems shining under a screen of plastic. They’re from Spain, the seller said, they’re the REAL ones – not those crisp bitter ones you can bite into. They’re really, really ripe – but they’ll last all week in the fridge.
I arrived home to another pile of figs on the dining room table and realized I would probably need to do something with the persimmons, rather than just eat them along with all the other fruit I’d been stockpiling. What follows is a lovely tea cake – or breakfast loaf, or dessert – as you wish! Freeze thick slices of it and defrost them overnight in the fridge for months to come.
Perfect Persimmon Cake
Inspired by Rachel Roddy
250 grams white flour
2 teaspoons baking powder
150 grams white sugar
200 grams full-fat Greek yogurt
200 ml olive oil
zest of one lemon
a good dusting of freshly grated nutmeg
250 grams of very ripe Persimmon flesh
Preheat oven to 180C/350F. In a large mixing bowl, whisk together flour, baking powder, and white sugar. Add yogurt, mix partially until you have a lumpy wet batter. Pour in olive oil, beat thoroughly with a metal fork until mixed through. Crack eggs into one side of the bowl, whisk roughly to break up the yolks, then mix well with the rest of the batter. Add the lemon zest, nutmeg, salt, and persimmon, mixing well until batter is homogenous.
Grease a nonstick loaf pan with a bit of olive oil, then pour batter and bake on the middle rack of the oven. Begin checking for doneness after 45 minutes, covering with foil once the top begins to turn crispy dark brown. Cake is done once a toothpick comes out clean – mine took two hours.
Best enjoyed once cooled, cut into thick slices and adorned with crème fraîche or ricotta. Perfect for afternoon tea, or even breakfast.