Author Notes
Buckwheat flour adds a woodsy flavor and pleasing grain to this not-too-sweet loaf with a currants, walnuts, and nutmeg.
Note: To puree Hachiya persimmons, simply cut them in pieces and mash thoroughly or beat briefly with a hand-held mixer. For Fuyu persimmons, use a mixer or a blender. —Alice Medrich
Ingredients
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3/4 cup
plus 2 tablespoons (140 grams) white rice four
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1/3 cup
plus 2 tablespoon (50 grams) buckwheat flour
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3/8 teaspoon
baking soda
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1 teaspoon
loosely packed freshly grated nutmeg
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1/4 teaspoon
salt (I use fine sea salt)
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8 tablespoons
(4 ounces/113 grams) unsalted butter, melted and luke warm
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1 cup
(200 grams) sugar
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2
large eggs, cold
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3/4 cup
(190 grams) ripe (very soft and squishy) hachiya persimmon, mashed or pureed (Fuyus also work; see note)
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1/2 cup
(70 grams) currants or raisins, or chopped dates
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1 cup
(113 grams) chopped walnuts
Directions
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Line the bottom and all four sides of a 6-cup loaf pan with parchment paper. Position a rack in the lower third of the oven and preheat the oven to 350° F degrees.
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Whisk to combine the rice and buckwheat flours, baking soda, nutmeg, and salt. Set aside.
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Combine the butter, sugar, and eggs in the bowl of a stand mixer and beat on medium speed with the paddle attachment until thickened and lighter in color, about 2 minutes. Or beat with the handheld mixer in a large bowl on medium-high speed for 3 to 4 minutes.
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Add the flour mixture, persimmon, currants, and walnuts and beat on low speed until smooth. Scrape into the lined pan and spread evenly.
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Bake the loaf for 45 to 50 minutes (please check this, it might be a bit longer), until a toothpick inserted in the center comes out clean. Cool the loaf on a rack, at least 2 hours, before unmolding and slicing (with a serrated knife)—flavors marry and the cake becomes moister over several hours or a day. Wrapped airtight, the cake keeps for 2 or 3 days; it keeps for longer in the refrigerator.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).
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