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Food & Wine

Bake through December with winters crisp fruit


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An orchard planted four years ago at Hidden Villa has started producing fruit for the nonprofit organic farm’s agricultural crew.

The farm in Los Altos Hills fills baskets each week for members of its Community Supported Agriculture (CSA) program. This month, squat and firm Fuyu persimmons bring a sweet cinnamon taste to CSA members. Unlike its cousin the Hachiya persimmon, the Fuyu can be eaten before it turns custardy soft. For more seasonal recipes and to learn about the CSA program, visit www.hiddenvilla.org.

Fuyu Persimmon Bundt Cake

• 2 teaspoons baking soda • 2 cups flour • 3 cups Fuyu persimmons, chopped • 1 teaspoon baking powder • 1 teaspoon salt • 1 teaspoon ground cloves • 1/2 cup butter, softened • 1 teaspoon ground cinnamon • 1 2/3 cups sugar • 1/2 teaspoon ground nutmeg • 2 eggs • 2 teaspoons lemon juice • 2 teaspoons vanilla • 1 cup walnuts, chopped (optional) • 3/4 cup raisins (optional) Grease and flour a Bundt cake pan. Preheat oven to 350 F. Blend baking soda into chopped, firm Fuyus. Set aside. In large bowl, beat sugar into softened butter. Add eggs, lemon juice and vanilla and beat until fluffy. Stir in Fuyu mix. In separate bowl, sift together flour, baking powder, salt, ground cloves, cinnamon and nutmeg. Stir dry ingredients into Fuyu mixture just until mixed. Add walnuts and raisins (optional). Pour mixture into prepared Bundt pan. Bake at 350 F for 55-60 minutes or until toothpick tests clean. Cool in pan 15 minutes. Turn onto rack. Dust top with powdered sugar or eat plain with butter.

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