While I rarely have persimmons in the house, shortly before I left for Paris, I bought a case of them. (Foolish, I know, but they were irresistible.) And while I rarely see recipes for persimmons that tempt me, Eric Kim had one for a persimmon cardamom cake that he said was five years in the making. Persimmons + recipe = baker’s joy. My cake, plus gift links to the recipe and Eric’s story are in today’s newsletter. It’s an easy enough cake, but you’ve got to roast the persimmons and whip some cream - just enough to-do-ness to make this recipe an absorbing distraction and a perfect cake for this imperfect moment – xoxo Dorie // PS: Many thanks to all of you who responded with such kindness to my last newsletter and post.