The persimmon cake with cocoa is an ideal dessert to prepare at this time of year.
Yes, at this time because persimmons are at their peak ripeness.
As always, when I go to my trusted greengrocer, I receive very ripe fruit as a gift, which would otherwise not be sold and therefore would be thrown away.
I often use it to prepare delicious recipes and this time, having received very ripe persimmons, I made some jam and with others, this delicious cake.
It is suitable for breakfast and snack.
It’s a simple dessert made with little sugar because cocoa is already sweetened.
I also had some leftover chestnut flour and added it to all-purpose flour along with some unsweetened cocoa, and that’s how this cake was born 😉
Those who like it can also add 2 tablespoons of rum to the batter.
If you like all these ingredients and want to try this combination, here is my recipe:
In addition to this recipe, I also recommend the:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for the Persimmon Cake with Cocoa
- 1 3/4 cups all-purpose flour
- 3/4 cup chestnut flour
- 1/4 cup brown sugar
- 1/2 packet baking powder
- 1 1/3 cups persimmon pulp
- 5 oz Greek yogurt
- 2 tbsp unsweetened cocoa powder
- to taste powdered sugar
Tools
- 2 Bowls
- 1 Spoon
- 1 Fork
- 1 Cake Pan
- 1 Parchment Paper
Steps for the Persimmon Cake with Cocoa
Using a knife, remove the skin from the persimmons, mash the pulp with a fork and set aside.
In a bowl, pour the all-purpose flour, chestnut flour, brown sugar, unsweetened cocoa, and baking powder.
Stir with a spoon and add the Greek yogurt and persimmon pulp.
Continue stirring with a spoon.
Pour the mixture into a cake pan lined with parchment paper.
Preheat the oven to 350°F (static mode) and bake the persimmon cake with cocoa for about 55 minutes.
Once cooled, dust with powdered sugar to taste.
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