The persimmon cake with cocoa is an ideal dessert to prepare this time of year.
This is the time because persimmons are at the peak of their 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 this delicious cake with them.
It is suitable for breakfast and snack.
It is a simple dessert made with little sugar because persimmons are naturally sweet.
I also had some chestnut flour left over and added it to the all-purpose flour along with some unsweetened cocoa, and so this cake was born 😉
For those who like it, you 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:
Besides this recipe, I also recommend:
- Difficulty: Easy
- Cost: Economical
- 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 1/4 cups persimmon pulp
- 2/3 cup Greek yogurt
- 2 tablespoons 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, cocoa powder, and baking powder.
Mix with a spoon and add the Greek yogurt and persimmon pulp.
Continue mixing with a spoon.
Pour the mixture into a cake pan lined with parchment paper.
Preheat the oven to 350°F (180°C) in static mode and bake the persimmon cake with cocoa for about 55 minutes.
Once cooled, dust with powdered sugar as desired.
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