Persimmons are like some mysterious, mythological fruit. I bought some, with no plan in mind, and put them in a bowl to display on my table to let them rippen. I gave them no thought. I had no idea what I would do with them other than to figure that out once they were ripe enough to use. They sat in that bowl for a few weeks before they were soft enough to use. And then I sat looking at them, wondering what to do with them. A tart? A cake? A pudding? A pie? I had no idea what to do. But I recalled that I had made a pudding when I was studying culinary arts in school. Researching recipes landed me right back to where I thought I'd end up. A pudding was on the to-do list. I combined a few different recipe ideas and used my gluten free ingredients so that my daughter could enjoy it. It turned out beautiful, and she enjoyed every bite she could get. I'll count that as a win!
As I cut into them I was fascinated by the fact that they are seedless. Or are they? I think they are. I used 6 of them, and came across no seeds or pits, though there was a tough inner part where you see star pattern when you cut them across their width. It got me to wondering how they grow these, and cultivate an orchard of Persimmon trees. Do they take cuttings and foster those into more trees? They must! I must research this. Curiosity is getting the better of me.
After I had cut up the Persimmons into chunks, I pureed them in my Ninja and used Rice and Oat Flours in place of wheat that all the recipes called for. Most of the recipes that I read called to for baking it in a square baking dish, but I decided to go a bit more fancy and baked it in a bundt cake pan. It turned out very pretty. The pudding turned out like a very moist cake!
This would definitely make a wonderful holiday dessert with some Apple Cider or coffee. Please enjoy the recipe following the photograph.
Gluten Free Persimmon Pudding Cake
2 Cups of Persimmon puree
2 Cups of sugar
1 1/3 Cups Coconut Milk
1 Tsp Vanilla
1 Cup of Rice Flour
1/2 Cup of Oat Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
1/2 Tsp Cinnamon
- Spray your bundt pan thoroughly with cooking spray. Preheat the oven to 350 degrees.
- In a mixing bowl whisk together your dry ingredients and set aside.
- In another bowl stir together your wet ingredients, except for the coconut milk.
- Add in your dry ingredients, and stir to combine.
- Slowly stir in your coconut milk until combined.
- Pour the batter into your bundt pan and spread evenly.
- Set in the oven and bake for about an hour, or until a skewer comes out clean. Let set for a few minutes, and then flip it onto a platter while still warm.
- Let it cool. Serve with whipped cream or a simple powder sugar icing.