This recipe calls for two types of persimmons: puree from heart-shaped hachiyas, and diced, squat fuyus (see photos in post, above).
To make the hachiya puree: Start with 3 large squishy-ripe hachiya persimmons – they should feel like water balloons that are about to burst. Slice them in half and squeeze or scoop the flesh into a mesh strainer set over a large measuring cup or bowl. Work the pulp through with a ladle or rubber spatula. (Extra puree is excellent on its own or over yogurt or oatmeal.
Read more about hachiyas and how to avoid persimmon trauma here
Fuyus will be firm when ripe, but look for specimen with a deep reddish-orange hue that have a hint of give. A fruity extra-virgin olive oil, such as Sciabica's, will make your cake taste that much better.
All ounce measurements are by weight.
Nutritional values are based on one of eight servings.