4 Large Eggs, whites and yolks separated and at room temperature
1 C. Brown Sugar, packed
½ C. Buttermilk
½ tsp. Vanilla Extract
4 Tbsp. Rum
4 small Fuyu Persimmons, peeled
½ C. Pomegranate Seeds
Softly Whipped Cream, for serving
Directions:
Heat oven to 350 degrees. Lightly oil the sides and bottom of a 9-inch cake pan. Place a parchment circle at the bottom of the pan and lightly oil the parchment. Dust with flour and shake off excess. Set the pan aside.
In a bowl, add chopped walnuts, flour, baking powder, ginger, salt, cloves and cinnamon. Stir well and set bowl aside.
In a separate bowl, beat the egg whites until stiff, creating peaks. In another bowl, add egg yolks and sugar and whisk on low speed until the sugar is dissolved. Then increase the speed to medium-high and continue beating, scraping down sides of the bowl as necessary, until the mixture is thick and pale beige in color, about 5 minutes.
Beat in the buttermilk, vanilla extract and rum, then slowly add the flour mixture at low speed. Slowly add ½ cup olive oil and beat for a minute or so on low to combine. Using a rubber spatula, quickly fold in 1/3 of the egg whites to help lighten the batter. Then fold in the remaining egg whites. With a rubber spatula, scrape batter into the prepared cake pan. Place the pan on a baking sheet and put it in the preheated oven on the middle shelf.
Bake for 50 minutes or until a skewer inserted in the center of the cake comes out clean. Remove from oven and allow to cool in the pan on a rack for about 30 minutes, then run a knife along the pan’s edge and invert onto a cake plate.
Cut persimmons into small, ½-inch-thick wedges and put in a small bowl. Add pomegranate and a pinch of sugar and combine. Allow to sit for just a few minutes.
Sprinkle with pomegranate seeds. Cut cake into wedges and serve with a spoonful of the fruit and a dab of softly whipped cream. Yield: 8 to 10 servings
