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Prep time
10 minutes
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Cook time
30 minutes
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Serves
6
Author Notes
Growing up, dessert in a Korean household was always fruit. I wanted to create a simple snack cake using Korean persimmons and anise as a homage to my favorite Korean fruit. —Sohnmat
Ingredients
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1/2 cup
Unsalted Butter, melted
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1 cup
persimmons (about 3)
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3 tablespoons
honey or agave
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1/3 cup
brown sugar
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1/2 cup
whole milk
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1/2 teaspoon
kosher salt
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1 cup
all purpose flour
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1 teaspoon
baking powder
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1/8 teaspoon
cinnamon
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2-3
star anise pods
Directions
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Turn oven to 350 degrees and grease an 8-inch baking dish with butter.
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Make sure persimmons are ripe otherwise they will not be sweet but chalky and inedible. It should be soft to touch.
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Peel skin and mash the persimmons to release all their juices and stir in 3 tablespoons of honey and star anise pods. Set aside so the anise flavor can infuse with the persimmons and honey.
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Whisk together the melted butter, milk, brown sugar, cinnamon, and salt. Then add the flour and baking powder and continue whisking until the batter is mixed well.
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Move the batter to the greased baking dish and spread evenly.
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Take the star anise out of the persimmon mixture and discard. Spread the persimmon mixture over the top of the batter.
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Place in the oven and bake for 25 to 28 minutes. Check that it is done with a toothpick in the center. It should come out clean.
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Serve with warm butter and raspberry jam.
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