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\"\"<\/a>Turns out I\u2019ve never experienced a persimmon in its prime. Doubtful about the overly ripe state of my bunch I was assured that this is how a persimmon should be eaten. Carefully cutting into the skin and scooping out the jammy flesh. A whole new world of persimmon opened… how on earth have I never tasted a ripe specimen before? I like them quite hard, eaten pared like a peach but this is something else. It opens up so many possibilities. The flesh scooped on thick yoghurt or even a creamy dessert or ice cream.
\nA thick jam to spread on toast, eat with a good blue cheese or use as a filling for a light sponge cake.
\nAmerican readers have told me their mothers used to make persimmon pudding and persimmon biscuits. Possibilities with persimmon are plenty, that is if you have the patience to let the orange baubles ripen enough for them to almost burst.<\/p>\n

Having received a bunch of persimmon as a gift, the fruit still beautifully attached to their wilted branches, I wanted to make the most of this little crop.
\nFirst there was the joy and amazement to scoop out the flesh and eating straight from its incredibly thin yet leathery skin. Then there was indeed the splash of colour it brought to my morning skyr. And then there had to be cake, shared with friends and the lucky plasterers at work in my new studio kitchen downstairs. The English love a roll cake, maybe even more than anywhere else in the world, usually with strawberry or raspberry jam with or without cream or with fresh rasberries and strawberries. This cake recipe is wonderfully fluffy, it might sound like a faf to first make a merengue but really if you have one of those big mixers this recipe is a walk in the park. You do need a swiss roll tin or you’ll have to improvise. Happy baking!<\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n

Persimon roll cake<\/strong><\/p>\n

What do you need<\/strong><\/p>\n

Thick persimmon jam
\nYou only need about 4 tablespoons of jam
\nEqual amounts of persimmon flesh to jam sugar<\/p>\n

Whipped cream<\/strong><\/p>\n