Persimmon, a fruit not everyone enjoys fresh, but it’s never refused in desserts. Today, I present this persimmon and orange bundt cake, delicious and as soft as a cloud. Perfect to serve for breakfast.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1 1/2 cups all-purpose flour
- 4 tbsps potato starch
- 12 oz persimmons (pulp)
- 2/3 cup sugar
- 1/2 vial orange flavor
- 1 packet vanillin
- 1 packet baking powder
- 1/3 cup sunflower oil
Tools
- Blender
- Mixer
- Bundt Pan
Steps
To prepare the persimmon and orange bundt cake, start by beating the eggs together with the sugar, vanillin, and half a vial of orange flavor in a bowl.
Pour the sunflower oil and persimmon pulp into a blender and blend until a soft orange cream is obtained. Then add it to the beaten eggs, along with the sifted flour, starch, and baking powder.
Work with electric whisks until you get a smooth and homogeneous mixture.
Butter and flour a bundt pan, and pour the mixture inside. Leave it still on a shelf for a few minutes to make it uniform.
Bake in a preheated oven at 350°F for 35/40 minutes.
Once baked, let the cake cool completely before removing it from the pan.
Serve it plain or with a dusting of powdered sugar.
