Have your cup of tea, cake and some spice too! This dish is great for holiday parties and events.  A DEFINE foods exclusive recipe for fall, from our in-house chef, Erin O’Leary Stewart! A few weeks ago you might have viewed a few delicious final product pictures of this recipe, but now the yumminess is being shared!  See below for the Spiced Persimmon Tea Cake recipe!  Exclusive recipes and more coming soon from DEFINE foods. For updates and tips follow us https://twitter.com/DEFINEfoods

Spiced Persimmon Tea Cake

Persimmons are a fruit that looks like a cross between a tomato and a plum with a pumpkin-like flavor. Perfect for this time of year! They can be eaten fresh, dried, raw or cooked. Hachiya are the variety that I have been seeing most locally in Houston. When ripe, they are perfect for pureeing into baked goods, puddings or other treats.

I used spelt flour in this recipe, but feel free to use any flour of choice. Spelt comes from wheat but is much easier to digest than whole wheat or white flour. I also used maple sugar, as it gives the cake a wonderful maple-y flavor, perfect for this time of year. Maple is also low on the glycemic level, so you will not feel the ‘spikes’ you might get from white sugar. I also recommend subbing turninado or sucanant if you cannot find maple sugar. Both are less-processed than white sugar and contain a molasses-like flavor which could work well in this recipe.

{Yield: one 9×5-inch loaf}

2 cups Spelt flour (or other flour of choice)

3/4 tsp sea salt

1 1/2 tsp baking powder

1/2 tsp baking soda

2 tsp ground cinnamon

1 tsp freshly ground nutmeg

1/4 tsp ground cloves

1 cup persimmon puree*

1 cup canola oil

1 1/3 cups maple  sugar (or other sugar of choice)

3 eggs

3/4 cups chopped walnuts (optional)

Preheat oven to 325 degrees. Grease and fit loaf pan with parchment paper. Set aside.

Whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves in a large bowl. Set aside.

In a separate bowl, whisk together the persimmon puree, oil, and sugar until well-combined. Add in the eggs one at a time, whisking well after each addition. Gradually add the wet ingredients into the dry ingredients. Fold in the walnuts, stirring just until combined. Do not overmix.

Pour the batter into the prepared pan. Bake for 50 – 60 minutes, until a toothpick inserted into the center comes out clean.

Remove from oven and let cool for 10 minutes before removing from the pan. Let cool completely on a wire rack before serving.

*To make persimmon puree, remove the skin and seeds from about 5-6 ripe persimmons and puree in a food processor until smooth.