Today I bring you into my kitchen to prepare together a dessert that smells of autumn and simplicity: the Persimmon Plumcake without Lactose.
It’s one of those recipes that doesn’t need planning, just the desire to treat ourselves with something sweet. Simple, basic ingredients that we usually have in the pantry and seasonal fruit: persimmons.
I make it like this: without butter, without milk because I am intolerant, but for those who want to make it richer can always replace water and sunflower seed oil.
Persimmons give a moist and velvety texture, so don’t expect the usual compactness of a classic plumcake. It’s a dessert I often prepare at this time, because its seasonality is short, but it’s so beneficial that I don’t want to miss any of its beneficial properties, which is why I cook it in a thousand ways.
Let me know in the comments if you will prepare it.
Anna- lappetitovienmangiando
If you too love this delicious fruit, don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 3 Ripe Persimmons
- 2 cups Type 2 Flour
- 1/3 cup Cornstarch (Maizena)
- 1/2 cup Whole Cane Sugar
- 2 Eggs
- 1/2 cup Water
- 1/2 cup Sunflower Seed Oil
- 1 packet Baking Powder
- 1 pinch Salt
- to taste Powdered Cane Sugar
Tools
- 2 Bowls
- 1 Hand Whisk
- Spatula
- Plumcake Mold (silicone) 9×5 inches
Preparation
I choose three ripe persimmons, the soft ones to the touch, dry them, remove the stem and extract the pulp (if the persimmons are from my garden or organic, I use them with the skin because it’s very good for you). In a large bowl, I beat the eggs with the whole cane sugar. No electric whisk needed, just a few minutes of energy.
Then I pour in the sunflower seed oil and water, continuing to mix. At this point, I incorporate the flour, previously mixed with the cornstarch, the baking powder, and mix all the ingredients well.
Finally, I add the persimmon pulp and pour the whole mixture into a plumcake mold. I bake in a preheated static oven at 356°F, and let it cook for about 40 minutes.
I usually do the toothpick test to see if it’s cooked, but in this case, remember that it will remain more moist compared to a classic plumcake.
Once cooked, I let it cool slightly and turn it over onto a cake rack, so it loses as much moisture as possible and let it cool completely.
I serve mine, dusting it with powdered sugar.
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Tips, storage, and variations:
You can store the Persimmon Plumcake without Lactose for a few days inside a bread bag or a cake container.
Enhance this delightful treat by serving it with some whipped plant-based cream, sprinkled with a sprinkle of nuts, whichever you prefer… a good hot tea goes really well too.
To make it more aromatic, you can add a pinch of cinnamon or grated orange zest.
Can I use not too ripe persimmons?
Better not: the riper they are, the sweeter and moister the plumcake will be.
Can water be replaced with plant-based milk?
Yes, you can use either almond milk or oat milk.
Do the persimmons need to be blended?
No, it depends on your taste and the pulp will still distribute evenly.
