It's coming to the end of quince and persimmon season, so to use up a little fruit before it was too ripe I decided to make this delightful teacake. The inspiration for combining the two fruits came from local Battery Point trees, which look gorgeous in their winter splendor right now. The trees look so beautiful covered in yellow and orange gems of goodness. I had never tried a fresh persimmon before I had them to make this cake, I was very pleasantly surprised that it didn't taste like a tomato at all, despite looking suspiciously similar. They really are delicious, I suppose they are like a cross between a pear, apple and nectarine in flavour. If you haven't tried one before it's not too late to pop out and find some if you are lucky enough to have a tree in your neighborhood.
This recipe uses gorgeous whole cream milk from Pyengana Dairy. I really do think everything tastes better (and is better for you) with whole milk instead of skim, so I only ever use full fat dairy.
Quince and Persimmon Teacake
250g Butter, diced, at room temperature
1 C Caster sugar
¾ C Almond meal
¾ C Pyengana Milk
2 ¼ C Self-raising flour
½ C Rolled oats
½ C Brown sugar
25g Butter, softened, extra
1 Persimmon, stem and calyx removed, sliced thickly
2 Quinces, peeled, quartered
3/4 C Brown sugar, extra
1 ½ tsp Ground cinnamon
To poach quince: Place 3 cups of water, cinnamon and brown sugar in a small saucepan. Heat gently until sugar begins to dissolve. Add the quince. Bring to the boil, reduce heat and simmer for 1 hour until tender. Set aside to cool.
Preheat the oven to 180oC and grease and line a 22cm round tin.
In the bowl of an electric mixer, beat the sugar and butter on med-high speed until it turns pale. Add your room temperature eggs, one at a time, beating for a minute between each addition. This stops the mix from curdling. Turn your mixer down to its lowest setting and gradually add the milk and flour, alternating between each. Finally add in the almond meal and beat gently until just combined.
Place half of the batter into the prepared tin, slice the quince, and layer both the quince and persimmon on the batter, top the fruit with the last of the batter. Cook in the oven for 1 hour.
While the cake is cooking combine the extra brown sugar, oats, and butter in a bowl and stir well. After the one hour is up, top the cake with the oat mix, return to the oven for a further 20 minutes.
Allow the cake to cool slightly before removing from the tin.
Serve warm with some double cream if desired.
If you try this let me know! I’d love to hear your ideas and suggestions.