Apricot bundt cake with orange persimmon glaze and toasted pine nuts
Dried apricots, fresh persimmons and toasted pine nuts yield a fruity and truly one-of-a-kind cake.
On a recent trip to Manhattan, I visited a bright and airy cafe with a gorgeous display of cakes. The persimmon cake caught my attention, as I absolutely love these rare, seasonal fruits.
The cake was delicious, but didn’t taste much like persimmons at all. Of course that just inspired me to try my own version. So when I passed the next corner fruit stand, I bought myself some nice looking persimmons (confession: the vendor picked them out for me, and he seemed to know what he was looking for) and brought them back to Atlanta.
The first one I enjoyed straight up, and it was delicious. The second one I used in the glaze of this newly created, Manhattan-inspired apricot cake.
The cake is rich with reconstituted dried Turkish apricots and olive oil, and the glaze is tangy and sweet with orange juice and fresh grated persimmons. Toasted pine nuts are a perfect finish that take this cake over to the gourmet side of the culinary fence. With every bite, you’ll sink your teeth and your taste buds into moist apricots, the subtle taste of olive oil, a fruity glaze, and crispy toasted pine nuts.
Whatever are you waiting for? Go make this cake. Now.
And while you’re doing that, I’ll work on a recipe for a real persimmon cake.
- 1 cup apricots, finely chopped
- 2 teaspoons baking soda
- 2 cups boiling water
- 1 cup olive oil
- 1 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla
- 1 1/3 cup sugar
- 3 cups flour
- 1 1/2 cup powdered sugar
- 2-4 tablespoon fresh-squeezed orange juice
- 1/2 small persimmon, grated (with peel)
- 1/2 cup toasted pine nuts
Preheat oven to 350. Coat a bundt pan with non-stick spray and a generous sprinkling of flour.
Place chopped apricots in a medium mixing bowl. Add baking soda and hot water. Allow to soak for 15-20 minutes (or longer).
Add remaining cake ingredients and mix until smooth.
Pour into bundt pan, and bake for 45-55 minutes or until cake top springs back when lightly pressed. (If using a disposable bundt pan, place pan on an aluminum cookie sheet and expect to use the full baking time.)
When cool enough to handle, transfer to wire rack to cool completely. (Run a spatula along the sides for easier removal without any breakage)
Mix all glaze ingredients until smooth and pourable consistency is achieved (you may need to add a few more drops orange juice if too thick, or more sugar if too thin). Drizzle over cooled cake. Sprinkle toasted pine nuts over glaze before it sets.
Serve with slices of fresh persimmon.