The persimmon plumcake with chocolate chips and hazelnuts is a delicious autumn treat perfect for breakfast or a snack, and also a cozy evening bite before bed.

Soft, tender, and fragrant thanks to the addition of vanilla yogurt.

I used the persimmon variety which has a firm, compact, and sweet texture. I sliced it thinly and added it halfway through the batter and on top of the plumcake before baking.

To finish, I sprinkled a handful of coarsely chopped hazelnuts on top, which nestled into the batter during baking.

The persimmon plumcake with chocolate chips and hazelnuts is truly delightful with every bite, and will leave you wanting another slice. It only lasted two days in my house!

Portions: 8
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: Autumn

Ingredients

2 cups of all-purpose flour
0.4 cups of potato starch
0.6 cups of vanilla yogurt
0.75 cups of sugar
0.55 cups of sunflower oil
3 eggs
1 package of baking powder
0.5 cups of chocolate chips
1 persimmon (12 oz)
1.5 oz of hazelnuts
1 pinch of salt
as needed of powdered sugar

Tools

Mixer
Plumcake Mold

Steps

Before mixing the cake, let’s prepare our ingredients, slicing the persimmon thinly and coarsely chopping the hazelnuts.
Pour in the cracked eggs, sugar, and a pinch of salt, and mix with the electric mixer for a few minutes.
Add the oil and the jar of yogurt, continuing to mix with the beaters.
Continue by gradually adding the flour mixed with baking powder.
Finish with the chocolate chips, stirring with a spatula.
Pour half of the batter into the greased and floured plumcake mold.
Place some of the persimmon slices on top of the batter.
Cover with the remaining batter and finish with the persimmon slices.
Finish the cake with the addition of hazelnuts.
Bake at 356°F for about 50 minutes, perform a toothpick test before removing from the oven.
Once baked and cooled, remove from the mold and before serving, give it a light dusting of powdered sugar.