Warm Persimmon Cake With Orange and Olive Oil Recipe - Los Angeles Times

Ingredients

• Nonstick baking spray (or butter and flour; see note above)
• 380 grams (13.5 ounces; 2 2/3 cups) all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine sea salt
• 3/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups puréed ripe Hachiya persimmon pulp (from 6 to 8 ripe fruit)
• 260 grams (9 ounces; 1 1/4 cups) granulated sugar, divided
• 6 tablespoons unsalted butter, melted, divided
• 1/4 cup plus 2 tablespoons everyday olive oil
• 1/4 cup plus 2 tablespoons whole milk
• 1/4 cup plus 1 tablespoon orange liqueur, such as Cointreau or Grand Marnier (or gold/dark rum), divided
• 2 large eggs
• 1 lemon
• 1 orange
• 340 grams (12 ounces) ripe Fuyu persimmons (about 3 small)
• 1 tablespoon fresh lemon juice
• 1 teaspoon light or dark brown sugar
• 1/4 teaspoon fine sea salt
• 1 cup cold heavy cream
• 1 to 2 tablespoons orange liqueur, such as Cointreau or Grand Marnier (or gold/dark rum)