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Let Them Eat: Fresh Persimmon Cake

Let Them Eat... María del Mar Sacasa 3 comments

In preparing this cake, I looked for a number of different ways to handle the persimmon topping. I tried sautéing in butter and brown sugar, roasting under a sheath of amber honey, and broiling and torching after sprinkling the halved fruit with sugar. Ultimately I thought the fresh, ripe flesh suffered under the heat, shriveling and losing the delicacy of its taste. A clean and straightforward arrangement with a drizzle of burnt caramel turned out to be the best way to showcase this seasonal fruit. More

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