Recipe from the Clif Family Kitchen
INGREDIENTS AND METHOD:
Persimmon Cake:
2 jars Clif Family Organic Persimmon Butter
2 eggs
1 vanilla bean ( seeds scraped from pod)
½ cup brown sugar
¾ cup Clif Family Organic Extra Virgin Olive Oil
1 tsp salt
1 ½ cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp ground clove
¼ tsp ground allspice
1 tsp ground ginger
- Preheat oven to 350F.
- In an 8x8 baking pan, line with parchment paper and wipe with butter or olive oil.
- Sift flour, spices, baking soda and baking powder together in a mixing bowl and set aside.
- Whisk eggs, olive oil, persimmon butter, salt and brown sugar together until homogenous.
- Combine wet into dry and fold through with a spatula until homogenous and no lumps remain.
- Transfer batter to the baking dish and tap on a solid surface to smooth out.
- Bake in a 350-degree oven for 40 minutes. Insert toothpick into the center of the cake and check that it comes out clean.
- Cool for 30 minutes and cut into evenly sized squares. Drizzle with persimmon caramel prior to serving.
Persimmon Caramel:
½ cup brown sugar
½ cup Clif Family Organic Persimmon Butter
½ tsp salt
½ cup heavy cream
2 Tbsp unalted butter, cut into ½" pieces
- Combine ingredients in a small saucepan and bring to a boil over medium heat until sugar fully dissolves. Stir frequently to avoid scorching.
- Remove from the heat and whisk in butter until fully incorporated.
- Cool and store in an airtight container until ready to use.
