My mom loves persimmons, these orange fruits that get super sweet when ripe. The flavor reminds me of a date cross-bred with a tomato. I’m not a fan. However, I do love orange flower water. There’s a falafel place in Georgetown (George’s King of Falafel and Philly Cheesesteaks, which is better than it sounds) that mixes it with their lemonade, giving it an irresistible flavor and aroma.
This recipe intrigues me. Let’s just hope my conversions are right. I’ve had quite a few baking failures lately, so no promises.
165 grams flour (1 and 1/3 cups)
1 1/2 tsp baking powder
generous pinch of salt
65 grams cornmeal (1/2 cup)
125 mls olive oil (8.5 tablespoons)
200 grams caster sugar (1 cup)
1 tbsp orange blossom water (available from Middle Eastern shops)
80 mls milk (5.5 tablespoons)
3 small or 2 large ripe Fuyu persimmons, thinly sliced
Preheat the oven to 175C (350 degrees Fahrenheit) and lightly brush the bottom and sides of a 9” springform pan with olive oil.
Place the flour, baking powder, salt and cornmeal in a bowl and stir to combine. In a separate bowl whisk together the olive oil, sugar, orange blossom water and eggs. Stir in the milk and whisk to combine.
Add the dry ingredients to the wet ingredients and stir well to make a batter. Pour half the batter into the pan and layer with half the persimmons over top. Pour the remaining batter into the pan and top with the second half of the persimmons.
Place the cake in the oven and bake for 30-35 minutes until the cake is set and a toothpick inserted into the centre comes out clean. Allow to cool for 10 minutes, then turn out and cool on a rack.
Serve with a dollop of creme fraiche.