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
- Serves 6 to 8
plus 2 tablespoons (140 grams) white rice four
plus 2 tablespoon (50 grams) buckwheat flour
loosely packed freshly grated nutmeg
salt (I use fine sea salt)
(4 ounces/113 grams) unsalted butter, melted and luke warm
(200 grams) sugar
large eggs, cold
(190 grams) ripe (very soft and squishy) hachiya persimmon, mashed or pureed (Fuyus also work; see note)
(70 grams) currants or raisins, or chopped dates
(113 grams) chopped walnuts
- 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.
- Whisk to combine the rice and buckwheat flours, baking soda, nutmeg, and salt. Set aside.
- 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.
- Add the flour mixture, persimmon, currants, and walnuts and beat on low speed until smooth. Scrape into the lined pan and spread evenly.
- 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.