How to make persimmon 'goo'

You will need very ripe persimmons for this cake, and the best way to achieve perfect ripeness is to sit them on a window sill until they get squishy to the touch. Then you simply remove the peel and pips with your fingers and puree the goopy mess in a food processor. I freeze portions of one cup each so that I have exactly the right amount for each cake. This cake can also be made with fig and feijoa 'goo' too.

Persimmon 'goo' is also very good when stirred into yoghurt or poured over ice cream, pancakes or pikelets.