I don’t know about you, but the persimmon is the quintessential autumn fruit that I love the most! I like its fleshy and juicy pulp, its sweet and incredibly energetic taste. It is a highly nutritious fruit, in fact, it contains excellent amounts of vitamins and minerals, and it is rich in precious plant compounds that make it beneficial for health. It also boasts antioxidant, diuretic, laxative, and purifying properties. In short, the only reason not to consume it in large quantities is its unfortunately high calorie content, making it unsuitable for those with diabetes or on a strict diet! Beyond that, enjoying it in its pure form as a snack or at the end of a meal is a healthy way to benefit from its properties. I decided to make a soft and wholesome cake for the pantry, perfect for enriching the whole family’s breakfast, thanks to ingredients like ricotta instead of butter or oil! To make it super delicious, I chose to enrich the batter with dark chocolate flakes for a burst of flavor that will win you over at the first bite!
If you want to try your hand at other bundt cakes or pantry cakes, try these alternatives, all to enjoy:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: Mold Ø 24
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz persimmons (about 5 small or 3 medium + 1 for garnish)
- 2.1 cups all-purpose flour (+ as needed for the mold)
- 0.25 cups unsweetened cocoa powder
- 4.2 oz ricotta
- 4.2 oz brown sugar
- 3 eggs (at room temperature)
- 0.25 cups plant-based milk
- 1.75 oz dark chocolate
- 1 packet baking powder
- as needed butter (for the mold)
- 1 pinch salt
- as needed powdered sugar
Tools
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATION LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps to support me and my work, while it won’t cost you anything extra!
- 1 Bowl
- Electric whisks
- 1 Mixer
- 1 Spatula
- 1 Bundt cake mold
- 1 Sieve
- 1 Teaspoon
- 1 Knife
Steps
In a large bowl, beat the eggs at room temperature with the sugar and a pinch of salt using electric whisks.
You should get a light and frothy mixture. Then incorporate the pureed persimmon pulp that has been blended for a few seconds in a mixer.
Add the drained ricotta from its whey.
Gently mix with a spatula and gradually add the sifted dry ingredients, namely the flour, cocoa, and baking powder, alternating with the milk.
Continue working with the electric whisks until you get a smooth and homogeneous mixture.
Finally, add the roughly chopped dark chocolate with a knife and mix with the spatula.
Transfer the batter into a previously buttered and floured mold. Level it and pour the pulp of the last persimmon on top, letting it sink slightly but not completely. Bake at 350°F for 45′-50′, the toothpick test will be your guide.
Remove from the oven, let it cool completely before removing from the mold, and garnish with powdered sugar as desired!
And voilà…the persimmon, ricotta, and chocolate bundt cake is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 The persimmon, ricotta, and chocolate bundt cake is a typical pantry cake, so it can be stored at room temperature inside a glass dome for up to 4-5 days.
