The butter-free persimmon and apple cake is a simple and light dessert, perfect to serve at breakfast or as a snack. In this recipe, the main stars are vanilla persimmons, with their firm, sweet, and compact flesh, which together with the apples create a naturally fragrant and moist batter without the need to add butter.
The texture of vanilla persimmons allows for easy processing of the pulp, making it perfect for baked goods with a balanced taste: not too sweet, but full of flavor. The apples, added in chunks or slices, enrich the cake with their freshness and create a pleasant contrast with the softness of the batter.
This cake is suitable for those seeking a butter-free cake, lighter and more digestible, yet genuine and nutritious. Served plain or with a dusting of powdered sugar, this cake will win over both young and old with its simplicity.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for the butter-free persimmon and apple cake:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/2 packet baking powder
- 1/4 cup vegetable oil
- 2 eggs (at room temperature)
- 1 packet vanillin (or vanilla essence)
- 1 large apple
- 2 vanilla persimmons
- 1 lemon (juice)
- as needed vegetable oil
- as needed all-purpose flour
Tools for the butter-free persimmon and apple cake:
- 1 Bowl
- 1 Electric Whisk
- 1 Knife
- 1 Springform Pan
Steps for preparing and baking the persimmon and apple cake:
Peel the apple, cut it in half, remove the core, and slice it thinly. Place the slices in a bowl and drizzle with lemon juice. Peel the vanilla persimmons, slice them thinly, remove the seeds, and place the slices in a bowl.
In a large bowl, beat the sugar with the eggs using electric whisks. Once you’ve achieved a nearly white and foamy mixture, add the vegetable oil and incorporate it into the mix. Add the sifted all-purpose flour and baking powder, vanillin, and vanilla essence, and mix until you have a smooth and homogeneous batter.
If the batter seems too thick, add a little yogurt or cow’s milk or lactose-free milk.
You can also use a stand mixer, following the order of the ingredients added.
Take a 7-inch or 18-centimeter springform pan, oil, and flour it, pour the batter in, level it well with the back of a spoon, and place the apple and vanilla persimmon slices alternately on top. Sprinkle granulated sugar over the cake. Preheat your oven to 350°F or 180°C in fan mode, bake for 20/25 minutes, and do a toothpick test. Allow the persimmon and apple cake to cool, place it on a serving plate, and serve.
FAQ (Questions and Answers)
Can I use other types of persimmons for the cake?
Yes, but vanilla persimmons are ideal because they have a firm and sweet flesh that doesn’t make the batter too liquid. With traditional soft persimmons, the consistency changes, and you’ll need to adjust the flour.
Is the butter-free persimmon and apple cake suitable for those who are lactose intolerant?
Absolutely! It contains no butter or milk, so it can be consumed by those who are lactose intolerant. If you’re using yogurt in the recipe, just choose a lactose-free version.
How to store the butter-free persimmon and apple cake?
It can be kept under a glass dome or in an airtight container at room temperature for 2-3 days. To keep it longer, you can store it in the refrigerator for up to 5 days.
Can I replace the sugar in the butter-free persimmon and apple cake?
Yes, sugar can be replaced with erythritol or another sweetener.
