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
Serves: 6 to 8
cup plus 2 tablespoons (140 grams) white rice four
cup plus 2 tablespoon (50 grams) buckwheat flour
teaspoon baking soda
teaspoon loosely packed freshly grated nutmeg
teaspoon salt (I use fine sea salt)
tablespoons (4 ounces/113 grams) unsalted butter, melted and luke warm
cup (200 grams) sugar
large eggs, cold
cup (190 grams) ripe (very soft and squishy) hachiya persimmon, mashed or pureed (Fuyus also work; see note)
cup (70 grams) currants or raisins, or chopped dates
cup (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.
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