800-1000g permissions (about 5, trimmed and chopped)
400g sugar (2C)
8g baking soda (1t)
240g / ml buttermilk (1C)
190g AP flour (1.5C)
12g baking powder (2.5t)
240g / Ml heavy cream (1C)
55g butter, melted (4T)
1.5g salt (0.25t)
3g vanilla extract (0.5t)
Dash of cinnamon
Heat oven to 325
Generously butter a 3-quart glass baking dish
Puree persimmons in a food processor or blender until smooth
Strain pulp through fine mesh strainer into a bowl. Using the back of a spoon or spatula to push the puree through. Measure out 2 cups of pulp and discard the rest (you can skip this step if needed, but be careful to not have too much fruit). Discard excess pulp.
Combine eggs, sugar and pulp into a large bowl (or stand mixer) and beat with an electric mixer until well mixed.
Stir in baking soda and buttermilk, beat to combine
In a separate bowl, sift flour and baking powder together.
Beat 1/3 of the flour mixture into persimmon mixture and then 1/2 of the cream. Then 1/3 of flour and then the remaining cream. Finally the last of the flour.
Stir in the melted butter, salt, vanilla and cinnamon.
Transfer to the buttered pan and bake until putting is set, ~1hr.
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