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Bake, Desserts, Vegetarian

California Persimmon Torte

California Persimmon Torte
Mariah Tauger / Los Angeles Times

Marian Burros’ plum torte is often the first recipe most bakers use, because it’s easy to make, looks great and has stood the test of time. This California spin on it swaps the Italian plums for ripe, fragrant persimmons, which ... Read more

1 hour 10 minutes. Serves 8 to 12.
  • ½ cup unsalted butter, at room temperature, plus more for greasing pan
  • 1 cup all-purpose flour, plus more for pan
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • ⅔ cup plus 1 tablespoon granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 to 3 ripe-but-firm Fuyu or Hachiya persimmons, cut into 6 to 8 wedges each, depending on the size
  • 1 tablespoon fresh lemon juice

Step 1Heat the oven to 350 degrees. Grease a 9-inch cake or springform pan with butter and dust with flour, tapping out the excess.

Step 2In a medium bowl, whisk together the flour, baking powder, salt, ginger and turmeric. In a large bowl, combine the butter and 2/3 cup sugar and beat on medium-low speed of a mixer until smooth, about 1 minute. Add the eggs one at a time, beating to incorporate each fully before adding the next, then beat in the vanilla. Add the dry ingredients and stir with a rubber spatula until the batter just comes together.

Step 3Spread the batter in an even layer in the prepared pan. In a medium bowl, toss the persimmon wedges with the lemon juice until completely coated. Starting from the outside, arrange the persimmon wedges skin side up in a circle at the edge of the batter then work your way toward the center (you may have one or two wedges left over). If there is any lemon juice left in the bowl, pour it over the fruit. Sprinkle the remaining 1 tablespoon sugar evenly over the top of the batter and fruit.

Step 4Bake until a toothpick inserted in the center of the cake (trying to avoid touching the fruit) comes out clean, 40 to 45 minutes. Transfer the pan to a rack and let cool completely before unmolding.


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