Loaf cake recipes: persimmons and pears make for a satisfying slice

One of the most surprising things I have learnt since ARAN opened is how much people love a straightforward loaf cake.

Initially, I thought one option would be adequate, but I soon discovered there was a huge demand for cake with no icing, no tricks and no flourishes. A satisfying slice for those with simple cravings.

I often opt for seasonal fruit and veg in my loaf cakes. When prepared properly, fruits bring sweetness, texture and moisture. Even the most ornate tart or sponge can’t guarantee that. Baking time is also key.

Be patient, and keep a watchful eye – within a matter of minutes you can go from a luxurious sliver of cake to a dry wedge that is screaming for butter, cream or icing in order to revive it.

Roast persimmon with yogurt panna cotta

SERVES

4-6

INGREDIENTS

• 3 gelatin leaves

• 100ml whole milk

• 200ml double cream

• 50g golden caster sugar

• ½ tsp vanilla bean paste

• 250g full fat Greek yogurt

• 6 ripe persimmons

• 200ml maple syrup

• 4 tbsp honey

• 5 star anise

• Small handful of green cardamom pods

• Halved almonds, poppy seeds and desiccated coconut, to serve

METHOD

1. To make the panna cotta, soak the gelatin leaves in cold water for five minutes.

2. Meanwhile heat the milk, cream, sugar and vanilla in a saucepan. Bring to the boil then remove from the heat and allow to sit for two to three minutes.

3.  Squeeze the excess water from the gelatin then stir it into the slightly cooled cream mixture until dissolved. Allow to cool for 20 minutes.

4. When the mixture is sitting at around 35C, stir in the yogurt (don’t let it cool down fully or it will set before you have added the yogurt).

5. Divide between four to six glasses or moulds, depending on how big you want to make your panna cottas (I tend to go for six espresso cups or four pudding moulds). If you want to turn them out I recommend only doing four – the smaller they are the trickier it is to turn them out. Set in the fridge for at least two to three hours, but ideally overnight. 

6. Prepare the persimmons as per the loaf cake recipe, keeping them in quarters.

7. If you are turning out the panna cottas, half-fill a bowl with boiling water. Submerge the pudding moulds in the water (making sure you don’t get any over the edge of the mould) for three to four seconds before tipping upside down on a plate. Alternatively you can keep the panna cottas in their glass or mould and top with the roasted fruit and some syrup. Scatter with almonds, poppy seeds and coconut to finish.

Spiced roast persimmon and Earl Grey tea loaf

The roasted persimmon here stars in the panna cotta recipe, too, so keep any leftovers for that.

SERVES

8-10

INGREDIENTS

• 200g sultanas

• 2 Earl Grey tea bags

• 6 ripe persimmons

• 200ml maple syrup

• 4 tbsp honey

• 5 star anise

• Small handful of green cardamom  pods

• 175g unsalted butter, plus extra for greasing

• 175g soft brown sugar

• 200g self- raising flour

• 3 large eggs

• Zest of 1 orange

• ½ tsp mixed spice

• Desiccated coconut to decorate

METHOD

1.  Measure out the sultanas in a bowl and add the tea bags. Cover with boiling water and allow to infuse for two to three hours or overnight.

2.  For the persimmon, preheat the oven to 180C/ Gas 4. 

3. Cut the persimmons into quarters, place on a lined baking tray and drizzle with maple syrup and honey. Toss together to coat all the fruit.

4.  Scatter over the star anise and cardamom pods then roast for 20-30 minutes or until beginning to colour and  caramelise.

5. Meanwhile, grease and line a 900g loaf tin, or a 20cm round loose-bottomed tin.

6. Cut up the persimmons into chunks (you need about 200g). Beat the butter and sugar together in a bowl until pale and creamy. Add the flour and eggs and beat again.

7. Drain the soaked sultanas and add to the bowl along with the persimmons. Add the orange zest and spice. Fold together with a spatula until well combined.

8. Pour into your prepared tin, scatter with the coconut so you have a nice crust on top and bake for 40-50 minutes or until baked through. Allow to cool completely before slicing.

Hidden pear, sticky ginger and date loaf cake

SERVES 

8-10

INGREDIENTS

For the cake

• 200g golden syrup

• 150g soft light brown sugar

• 150g unsalted butter

• 2 tsp ground ginger

• ½ tsp ground cinnamon

• ½ tsp mixed spice

• 4 tbsp date molasses, or treacle

• 300g self- raising flour

• 2 large eggs

• 250g whole milk

For the pears

• 5 small, slightly under-ripe pears

• 2 strips of lemon peel

• 1 tsp ground ginger

• 5cm fresh ginger, sliced into  batons

• 100g soft dark brown sugar

• 1 tsp vanilla bean paste

• Crème fraîche, to serve

METHOD

1. Preheat the oven to 180C/Gas 4. Grease and line a long loaf tin  

2. Weigh out the syrup, sugar, butter, spices and molasses or treacle into a saucepan. Melt over a medium heat. Pour into a bowl and set aside to cool.

3. Peel the pears but leave the stalks attached. Slice the bottom off each pear so they can stand upright.

4. Into a saucepan place the lemon peel, ground and fresh ginger, sugar and vanilla. Place the pears in the pan so they stand upright then fully submerge in water. Cover with a lid and bring to the boil for 10 minutes. Remove the pears and set aside to cool.

5.  Remove the lemon peel and ginger from the poaching juice and boil to reduce it until syrupy.

6. To continue making the cake, add the flour, eggs and milk to the bowl with your molasses mixture. Beat until smooth. Pour into the prepared tin then press in the pears so that they are standing upright in the tin, surrounded by the cake mixture. Bake for 50-60 minutes or until cooked through. Allow to cool.

7. Serve with the reduced pear syrup and crème fraîche.