• In a small saucepan, combine ¾ cup Extra Virgin Olive Oil with minced 1 ½ Tablespoons Rosemary (leave ½ for later use). Heat over very low heat for 5-8 minutes until fragrant (do not let it bubble). Remove from heat, cover, and let it cool completely. Strain the oil if you prefer a clean look, or leave the tiny pieces in.
• Preheat your oven to 350°F (175°C). Lightly grease and flour your bundt pan or loaf pan.
• In a large mixing bowl, combine ¾ cup Coconut Sugar with the remaining ½ tablespoon of minced rosemary and 1 teaspoon Orange Zest. Use your fingertips to rub the rosemary vigorously into the sugar for 3-5 minutes until very fragrant.
• Chop the 1 cup Fuyu Persimmon, and if they are very juicy, toss them lightly with 1 teaspoon of flour. Roughly chop the ½ cup Walnuts and toast them in a dry pan for 3-5 minutes.
• In a separate medium bowl, whisk together 1 cup All-Purpose Flour ¾ cup Whole Wheat Flour, 2 teaspoons Baking Powder, ½ teaspoon Baking soda, ½ teaspoon Kosher Salt , 1 ½ teaspoon Cinnamon, ½ teaspoon Ginger and ¼ teaspoon Nutmeg. Set aside.
• Using a hand whisk or an electric mixer, add the 3 Eggs to the rosemary-rubbed coconut sugar. Whisk on medium-high speed for 3-5 minutes until the mixture is light, slightly foamy, and pale tan.
• With the mixer on low speed, slowly and steadily stream in the cooled, rosemary-infused olive oil until fully incorporated and the mixture looks emulsified (creamy and slightly thickened). Stir in the 1 teaspoon Vanilla Extract.
• Reduce the mixer speed to low. Add one-third of the dry flour mixture, mixing just until combined. Add half of the ⅔ cup Whole Milk and mix. Repeat, alternating until all the dry ingredients are just incorporated, ending with the flour mixture. Do not overmix, as this can develop the gluten in the whole wheat flour and make the cake tough.
• Gently fold in the chopped persimmon and walnuts with a rubber spatula.
• Pour the batter into the prepared pan and smooth the top.
• Bake for 45-50 minutes.
• The cake is done when the edges pull slightly away from the pan, the top is a deep golden-brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
• Let the cake cool in the pan for 10-15 minutes. Run a knife around the edges, then invert it onto a wire rack to cool completely.
• In a small bowl, whisk together 1 cup Powdered Sugar, 2 tablespoons orange juice, and ½ teaspoon orange zest. all the citrus glaze ingredients until completely smooth.
• If it's too thick, add a few drops more juice or milk; if too thin, add a teaspoon more powdered sugar. It should be thick enough to slowly drizzle, not runny like water.
• Once the cake is completely cool, drizzle the glaze across the top.
• Top with chopped walnuts and orange zest right after glazing to provide texture.

How to Make Candied Rosemary

• Lightly brush 3-4 small, fresh rosemary sprigs with simple syrup.
• Immediately dip or roll the sprigs in superfine granulated sugar until fully coated.
• Lay the sprigs on parchment paper and let them dry completely at room temperature for a few hours until they are hard and crystalline.