Persimmon and Candied Orange Cake. Autumn isn’t just falling leaves and couch evenings — it’s also the season when nature hands us real treasures, and among them the persimmon reigns supreme. With its warm color and velvety flesh, it’s not only delicious but a true concentration of goodness.
And it’s precisely the persimmon that’s the secret ingredient of our Persimmon and Candied Orange Cake: a tasty, comforting dessert, perfect for an energizing breakfast or a healthy snack that will make you fall in love at the first bite. I assure you that even those who turn up their noses at the fresh fruit won’t be able to resist this delight!
Forget heavy cakes: this recipe is not only tasty but also full of health benefits. The persimmon is a complete and nutritious food — a real ally in a season of sudden changes.
The natural softness and moisture of persimmon pulp make the batter exceptionally tender, while the addition of candied orange gives it that unmistakable aromatic and festive touch.
If you’re looking for a dessert that joins the intoxicating flavors of autumn with beneficial properties, you’ve found the right recipe. Ready to bake your seasonal dose of happiness? You’ll find all the steps to prepare our fabulous Persimmon and Candied Orange Cake right below!
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for Persimmon and Candied Orange Cake
- 14 oz persimmons (pulp (about 1 2/3 cups))
- 7 oz candied orange
- 6.5 tbsp granulated sugar
- 5 eggs
- 1 packet baking powder (sachet)
- 2 3/4 cups type 00 wheat flour (all-purpose substitute)
- 1 packet vanillin (vanilla powder)
- as needed powdered sugar
Steps for Persimmon and Candied Orange Cake
Take your wonderfully ripe persimmons. Rinse them carefully, remove the skin and, in a large bowl, mash them well with a fork until you obtain a smooth puree, almost velvety.
Immediately add half of the total sugar called for in the recipe. Mix vigorously: the sugar will help to “bring out” the fruit’s sweet aroma, creating a rich and tasty base. Set this persimmon cream aside for a moment and prepare the rest!
In a separate bowl (or in the mixer), it’s time to whip the eggs with the other half of the sugar.
The secret to a tall, fluffy cake? Beat with electric beaters or a stand mixer for at least 10 full minutes. You should obtain a light, foamy mixture that has tripled in volume.
Don’t rush this step! Properly whipping the eggs is crucial to incorporate air and ensure the final softness of the cake.
In a bowl, combine the flour with the baking powder and the packet of vanillin.
Sift everything directly over the egg-and-persimmon mixture.
Now, fold gently with a spatula or on low speed with the beaters. Don’t overdo it! You should mix the minimum necessary until you have a smooth, homogeneous batter. As soon as the flour disappears, stop: overworking the batter would make the cake less tender.Add the stars that will transform this cake into a masterpiece: the candied orange.
If you are a true food-lover, we highly recommend using our homemade candied orange recipe (which you can prepare days in advance for an unbeatable flavor!). But if time is short, don’t worry: good candied orange is easily found at any supermarket.
Fold the candied orange into the batter gently with a spatula. You’ll immediately smell a wonderful aroma that previews the joy of the oven!
Your batter is ready and fragrant!
Prepare a 9.5-inch (24 cm) diameter pan by buttering and flouring it carefully (or lining it with parchment paper). Pour the dense, aromatic batter and level it with a spatula. Don’t be afraid to tap the pan lightly on the work surface to release any air bubbles!
Bake in a preheated oven at 356°F (180°C) using the conventional (static) setting.
The ideal baking time is about 50 minutes, but every oven is different, so the toothpick test is crucial: insert it into the center of the cake and if it comes out clean and dry, the cake is ready!
Once the cake is golden and perfectly baked, don’t pull it out immediately! Here’s a trick to prevent it from collapsing and staying soggy:
Turn the oven off, but leave the cake inside with the door slightly ajar for about 10–15 minutes. This will allow it to cool gradually, keeping all its tenderness.
When the cake is completely cool (and only then!), release it from the pan carefully and place it on a serving plate.
For a final touch that will make it irresistible and photogenic for your blog:
Generously dust the surface with abundant powdered sugar.
There you have it! Your Persimmon and Candied Orange Cake is ready to give you a moment of pure autumn comfort. It’s ideal to enjoy at breakfast with a cappuccino or as an afternoon treat with a good hot tea.
A cake this good rarely lasts long, but if there are leftovers, here’s how to keep it perfect:
At Room Temperature (Short Term): You can store the Persimmon and Candied Orange Cake for 3-4 days at room temperature, provided it’s covered with a cake dome or kept in an airtight container. Because it’s rich in moist fruit pulp, make sure the room isn’t too warm.
In the Refrigerator (Longer Storage): To prolong freshness, especially as temperatures rise, store it in an airtight container in the refrigerator for up to 5-6 days. Remember to remove it from the fridge at least half an hour before serving: room temperature will enhance its aroma and softness.
Freezing (Zero Waste Solution): This cake freezes well! Slice it, wrap each slice individually in plastic wrap and then in aluminum foil. It keeps in the freezer for about 2-3 months. To defrost, simply leave at room temperature for a few hours.
If you want to vary the theme or simply adapt the recipe to your readers’ tastes, these options will make your cake even more special:
1. For a Spiced Touch (Perfect for Autumn)
Add to the dry mix (flour and baking powder) 1 level teaspoon of ground cinnamon and a pinch of nutmeg or ginger. The spices marry divinely with the sweet, enveloping flavor of persimmon, turning the cake into a true holiday treat.
2. Persimmon Cake with Nuts
If you don’t like candied fruit or want to add crunch:
Replace the candied orange with about 1 cup (100 g) of coarsely chopped walnuts, almonds or hazelnuts (or a mix).
Alternatively, if you like candied fruit, you can halve their amount and add about 1/3 cup (50 g) of golden raisins (previously soaked in rum or water and squeezed) and about 1/3 cup (50 g) of chopped nuts for a rich, enveloping mix.
3. Chocolate Version
For true lovers of intense flavor:
Add about 1 oz (30 g) of unsweetened cocoa powder sifted together with the flour.
Add about 1/2 cup (80 g) of dark chocolate chips to the batter together with or instead of the candied fruit. The chocolate will enhance the persimmon’s sweetness, creating a wonderful contrast.
4. To Make It Richer: The Glaze
Instead of just powdered sugar, you can prepare a simple lemon or orange glaze:
Mix about 3/4 cup (100 g) of powdered sugar with 2-3 tablespoons of lemon or orange juice until you obtain a thick cream. Pour it over the completely cooled cake for a glossy finish and a fresher flavor.
FAQ (Questions and Answers)
Can I use less-ripe (firmer) persimmons for this recipe?
Yes, but with caution. The persimmons should be very ripe, almost liquid pulp, because their natural sweetness and moisture are fundamental for the cake’s tenderness. If your persimmons are firm (the “apple persimmon” type), you’ll need to blend them thoroughly and you may need to add a little milk or orange juice to the batter to compensate for the lower moisture.
If I don’t like candied fruit, what can I substitute it with?
No problem! There are great alternatives. You can substitute candied fruit with:
Dark chocolate chips (about 3–3.5 oz, roughly 1/2–½/4 cup).
Nuts (about 1 cup) such as coarsely chopped walnuts, almonds or hazelnuts.
Golden raisins (about 1/3 cup) soaked in rum or water.Persimmons are very sweet, can I reduce the amount of sugar?
Yes, you can reduce it! Ripe persimmons are naturally high in sugars. If you prefer a less sweet dessert, you can try reducing the total sugar by 10–20%. Keep in mind that sugar also affects the cake’s structure. Do not reduce by more than 20% to avoid compromising the leavening and final texture.
The cake tends to be moist inside — is that normal?
Yes, it’s one of its best characteristics! Persimmon pulp makes the batter naturally very moist and dense (similar to pumpkin or carrot cake). This is normal and desirable. To ensure it’s cooked through, always perform the toothpick test. If the toothpick comes out moist but without liquid batter, the cake is perfectly baked.
Is this cake suitable for someone on a diet or with blood sugar issues?
Although persimmons are very nutritious (rich in fiber and vitamins), they are also a fruit with a high content of simple sugars. It’s a dessert to consume in moderation, especially for those following very restrictive diets or with blood sugar concerns. In such cases, always consult your trusted nutritionist to determine the most suitable portion for you.
