The date and persimmon cake is a typical dessert of this period 🙂
Christmas has just passed and the end of the year is approaching.
Many will be busy with preparations for the New Year’s Eve dinner and you will surely have dates and persimmons available.
If you have any left over, you could prepare a cake for breakfast or a snack for both adults and children.
It’s a dessert with a particular taste that I hadn’t tried yet. If you like both, you could use them together in a dessert 😀
These days I had quite a few persimmons and I wanted to make jam, but I kept 3 to make this cake.
A tip: if the batter seems too soft, you can add a little flour, and once baked, the cake will be less moist and therefore drier. Or reduce the amount of persimmons, you must adjust as you go 😉
I used spelt flour and little sugar because dates and persimmons are already sweet.
I also added a little fresh ginger.
P.S.: I suggest you also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 570.07 (Kcal)
- Carbohydrates 123.97 (g) of which sugars 60.94 (g)
- Proteins 17.55 (g)
- Fat 3.67 (g) of which saturated 1.12 (g)of which unsaturated 0.09 (g)
- Fibers 12.80 (g)
- Sodium 14.91 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Date and Persimmon Cake
- 2 1/2 cups spelt flour
- 7 oz dates
- 3 persimmons
- 5 oz Greek yogurt
- 1/4 cup brown sugar
- 1/2 packet baking powder
- 1 pinch fresh ginger
- to taste powdered sugar
Tools
- 1 Bowl
- 1 Spatula
- 1 Blender
- 1 Bundt Pan
Steps for the Date and Persimmon Cake
Blend the dates, persimmons, and fresh ginger.
In a bowl, pour the spelt flour, brown sugar, and baking powder.
Add the Greek yogurt and stir with a spatula, finally pour in the date, persimmon, and fresh ginger mixture.
Mix everything.
Pour the mixture into a greased bundt pan or one lined with parchment paper.
Preheat the oven to 350°F in static mode and bake the date and persimmon cake for about 50 minutes.
Once cooled, dust with powdered sugar as desired.
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