Persimmon Cake

1 comment

Hi there!! I propose you a persimmon cake, suitable both for those who love this fruit and for those who, like me,  barely eats it. During this period, we’re always been given large amounts of persimmons, but in my family only my father eats them… so it happens to have plenty of ripe persimmons, that I am so sorry to dispose of! Then, some days ago I found this recipe that struck me, I tried it and… well, the taste of persimmon is very delicate. so I like it too! 😀

4 ripe persimmons
100 gr of cake flour
100 gr of wholegrain flour
150 gr of sugar cane
50 gr of raisins
50 gr of pine nuts
50 ml of corn oil
16 gr of baking powder
salt, to taste
marsala wine or brandy (optional, to soak the raisins)

Soak the raisins in the Marsala wine. Chop the persimmons and put them in a saucepan; cook over a high heat for 5 minutes, until the pulp will be a little dry (I added a little of Marsala used to soak the raisins, I didn’t want to throw it away!). Blend the pulp (or, as I did, mash it with a fork), remove the pan from the heat and let it cool. In a bowl, mix flours, sugar, baking powder and a pinch of salt. Add oil and raisins, well squeezed, and the pulp of the persimmon; mix well. Pour the mixture in a round baking tin, 24-26 cm diam, and sprinkle the top with pine nuts. Bake at 180*C for 35 minutes (toothpick test!). It’s a light cake, ideal to “recycle” too many persimmons you’ve got at home in this season … and also suitable for those who, like me, do not particularly like this fruit! Good day to you all!

Chef: Ambrosia from VeganBlog

  1. cassandra78 24 November 2011 at 18:47

    I have to say I love persimmons, but I’ve been given a whole box of them, still waiting for them to get ripe actually. When they’ll be ready (and they will all at the same time…), I’ll try this cake, looks so good!

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