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Prep time
15 minutes
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Cook time
30 minutes
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Serves
12
Author Notes
This dessert is a riff on a classic ginger cake or “pudding” from England . When grilling desserts, the best recipes to use are those that are very wet, so this one is perfect! You will note that salted butter is listed as opposed to unsalted butter which we see in most cake recipes. I find the enhanced savory characteristic highlights the smoky notes that occur when cooking over live fire. If hachiya persimmons are not available in your area you can swap out ripe, smashed banana or pumpkin puree. great one to play with if you have never grilled a dessert before. The preparation is extremely simple, all you have to do is stir and bake! —Valerie Gordon
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Ingredients
- Cake
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2 ounces
softened, salted butter
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2 1/2 cups
all-purpose flour
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1 teaspoon
baking soda
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1 tablespoon
ground ginger
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1/2 teaspoon
cloves
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1/2 teaspoon
ground black pepper
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1/2 cup
Hachiya persimmon
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1/2 cup
molasses
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1
egg
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1 cup
whole milk
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4 ounces
melted, salted butter
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1 teaspoon
vanilla paste
- Bourbon Butter
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4 ounces
salted butter
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1/3 cup
golden brown sugar
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1/4 cup
powdered sugar
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3 tablespoons
bourbon
Directions
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To prepare the bourbon butter, combine ingredients in stand mixer bowl with paddle attachment. Set aside until serving.
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Set your grill for indirect heat. Adjust temperature so it arrives at approximately 350° F.
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Whisk together all dry ingredients in a medium sized bowl.
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Combine mashed, ripe Hachiya persimmon flesh with molasses, egg, milk, and sugar in medium sized bowl.
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Incrementally combine dry ingredients with wet ingredients.
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Stream the melted butter into the batter, stirring quickly.
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Fold in the candied ginger and vanilla paste.
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Generously coat a 12’ cast iron skillet with softened, salted butter.
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Spread batter into prepared cast iron skillet.
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Place the skillet in your grill over indirect heat, close the lid, and bake for about 30 minutes or until the cake springs back when gently touched. Serve with Bourbon Butter.
Store covered, at room temperature.
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