By Ben Spungin, pastry chef, Bernardus Lodge in Carmel Valley
In this photograph, the Persimmon Pudding Cake is served with golden raisins, almond streusel, whipped crème fraîche, yogurt-huckleberry sorbet, red wood sorrel and sliced and puréed Fuyu persimmons.
Makes 1 cake
- 1½ cups raisins
- 1 cup plus 2 tablespoons brandy
- 2 cups persimmon pulp (from Hachiya persimmons)
- ½ cup sugar
- ¾ cup plus 3 tablespoons walnuts, chopped
- 1 pinch cloves
- 1 pinch nutmeg
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup milk
- 4 tablespoons egg whites
- 1 handful sugar
- Brandy Sauce
- 1cup butter, melted
- 1 ½ cup brown sugar
- 1cup cream
- ½ cup brandy
- Pinch of salt
In a small glass or ceramic bowl, combine the raisins with the brandy, making sure all raisins are submerged. Cover and let sit at room temperature for 3 hours or preferably overnight.
Heat oven to 325° F. Butter and lightly flour a bundt pan; set aside.
Purée the persimmon pulp in a blender, then strain into a large bowl, using the bottom of a sturdy ladle to force as much through a strainer as possible. Add the sugar, vanilla, cloves and nutmeg, stirring well until blended. Stir in the walnuts and the raisin-brandy mixture. Combine the baking soda and salt and gradually add the persimmon mixture, stirring until well mixed. Gradually add the milk, blending well, then set aside.
Pour the egg whites into a small mixing bowl. Place an electric mixer onto them and set the speed at low. Beat the eggs for about 30 seconds, increasing speed and adding sugar every 30 seconds until stiff peaks begin to form.
Lightly fold the egg white mixture into the persimmon mixture just until barely blended. Gently spoon the batter into the bundt pan. Leave in the oven for 1 hour to 1½ hours. Remove from oven and let cool to room temperature, for about an hour.
While cake is cooling, make Brandy Sauce: Whisk brown sugar into butter, boil for 1 minute and turn off heat. Add brandy, salt and cream, whisking until smooth. Slice cake at 90 degrees, spoon brandy sauce onto the slice and then sprinkle nutmeg over the sauce. Serve immediately.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
