Armenia is my birth country. New year was the most festive time for all of us. The festivities went on for about 10 days. Families and friends visiting, the tables would always be filled with delicious treats from savory to sweet knowing anyone can drop by for a festive cocktail and a treat. Persimmon fruits were always displayed in center of every table. We all enjoyed eating this very sweet ripe fruit. While the origin of this fruit is not Mediterranean but it becomes joyous addition in the simple Mediterranean cakes.

Ingredients

• 4  very ripe large persimmons (about 2 cups of pulp)
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup olive oil
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour 
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg

Instructions:

Preheat your oven to 350°F brush the baking pan with olive oil 

1. Peel the persimmons, remove any seeds, and puree the flesh in a blender ofood processor until smooth. Set aside 2 cups of persimmon puree.
2. In a large bowl, whisk together the eggs, sugar, olive oil, vanilla extract, and persimmon puree until smooth.
3. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix to ensure a tender cake.
5. Pour the batter into the greased pan. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.