Persimmons have been eaten for a long time, the Greeks called the persimmon the ‘fruit of the gods’ but I had never used them in my kitchen.

The orange Fuji persimmons at the market were the inspiration I needed to make a non-chocolate cake. In the past, the unpalatable astringency of unripe persimmons had kept me away from them.

But, the combination of a pot-luck dinner party, the memory of Nancy’s amazing persimmon cake and having both a food blog and newspaper columns that need posts, I decided to practice what I preach – “Be brave, take a chance, experiment and tell me about your success!”

I created a persimmon cake filled with apricot mousse and topped with whipped cream and it was a success! – Here’s how I did it:  … read more