Do you love persimmon? I like its intense orange color. And the sweet and delicate taste. The flesh is soft and a bit gelatinous.
Even if I like it, I don’t eat it often. But since I have two trees that produce a certain amount of fruits, I often use the scented pulp to make spoon desserts.
Persimmon Cake Recipe
But not this time! I used it to make a seasonal cake, like a ciambella, with little sugar and no butter. The pulp of the fruit is mixed in the dough with flour and sugar and leaves a trace of scent and flavor discreet but present.
Soft, moist and fragrant it is perfect to accompany a cup of tea but its simplicity makes it suitable for breakfast.
With a layer of super easy to make persimmon cream spread on top, it becomes a real delicacy. If you have little time, sprinkle with icing sugar and serve.
Monica, good seasonal food
If you don’t spread the cake with persimmon jam, it can be kept fresh for several days even outside the refrigerator.
If you don’t like cinnamon, use vanilla.
Choose fully ripe persimmons.
about 8 slices
round mold, 22cm diameter
khaki pulp, 150g (about 1 fruit)
00 flour or spelt flour, 160 g
white yoghurt, 3 tablespoons
sugar, 60 g
baking powder, 6 g
cinnamon, 1 heaping teaspoon
a pinch of salt
persimmon pulp, about 100g
cane sugar, 3 tablespoons
cinnamon to taste
Take off the stem of one of the two fruits, break it in half and scoop out the soft sweet flesh with a spoon. There will be clear seed casings in the fruit which are edible, but if there are hard black seeds formed, they should be removed before eating.
In a large bowl, whisk eggs and sugar.
Add in the persimmon pulp and whisk yet.
Then, it’s time to stir all the ingredients together, always using the whisk until the mixture is smooth and homogeneous.
Cover a mold with kitchen paper, pour the mixture and bake in a preheated, non-ventilated oven at 180 degrees for about 30 minutes.
Try the wooden stick before take out from the oven: if it is dry, the cake is ready.
You can decorate with simple icing sugar or cover the cake with a scented homemade persimmon jam similar to a creamy sauce.
While the cake cools down, the top part slightly lowers, it’s normal, don’t worry. Fill the hollow with the fruit cream.
Making persimmon cream takes only a few minutes.
Put the flesh of the second fruit in a little saucepan with sugar, cinnamon and the juice of a half lemon. Brings to a boil, lower the heat and cook for about 3 minutes. Let it cool down before decorating the cake.
If you love recipes that have fruit among the ingredients, take a look HERE
Persimmon is a delicious fall fruit. But what else is in season in Italy when persimmons are ripe? I have read and loved this article by Whitney Richelle that, for me, tells all the best you can find to eat and drink during fall, one of my fav season on the table.
Here is the link to the post: 10 Things To Eat And Drink In Italy In The Fall