I’ll be adding a thick cream cheese glaze to this and delivering it to a friend as a belated birthday gift later today. I started with a recipe I found through The Food Librarian but made some changes to the ingredients and process. Assuming this cake tastes as delicious as I think it will, I’ll share my version of the recipe later in the week. Meanwhile, if you have access to Fuyu persimmons and have never used them in a cake, check out the original recipe and give it a try. Happy baking!
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