Persimmon Olive Oil Cake
- Preheat oven to 325°F.
- To start, peel and chop persimmons into cubes and purée in a food processor, with orange juice. The more ripe the persimmon, the better. (gooey and honey-like is great for this step!). Set aside.
- In a mixer bowl, using the whisk attachment, mix eggs and sugar together. Once those two are well combined, add the cup of olive oil and sea salt. Continue mixing. Then fold in persimmon purée and sour cream.
- Prepare dry mix in a separate bowl by adding together flour, baking powder, baking soda, cinnamon, cardamom and nutmeg. Fold all into the mixer containing eggs and olive oil, bringing all the ingredients together.
- Thinly coat the inside of a 9 inch round pan or spring form with butter. Pour in the batter, and place in preheated oven for 45 minutes to 1 hour. (I suggest a toothpick test after 45 minutes, as pan depths may vary.)
- Let cool before serving.
- Wash, peel and thinly slice 1 pound of persimmons. (Harder persimmons are best for this step.) Carefully mix peeled persimmon circles with sugar, apple cider vinegar, vanilla, salt and water. Spoon into a nonstick skillet or pan. Place in oven on broil setting for 20 minutes. Remove and allow to cool for a few minutes.
- Preferably using a cooking glove, individually place warm persimmon circles on top of the cake, starting from the outermost edge. Work your way into the center of the cake. Any remaining syrup from the pan can be poured over the completed cake for presentation.