The soft persimmon plumcake with dark chocolate chips is a soft and moist cake, not fluffy but dense with the addition of these sweet fruits, perfect sliced for breakfast with some jam or for a snack for both adults and children.
It is an autumn dessert, quickly prepared with the Thermomix, very fragrant due to the addition of cinnamon.
I had these persimmons, picked from my dad’s garden, which were quite ripe because at my house they eat at most one, and then the others become mushy.
So I prepared this cake by adding four well-ripe ones to the batter, which gave the cake a delightful fragrance, and once baked, it seemed there was jam in the batter.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Soft Persimmon Plumcake
- 2 cups All-purpose flour
- 4 ripe persimmons (about 7 oz)
- 1/2 cup Brown sugar
- 3 medium eggs
- 1/4 cup Vegetable oil
- 1/4 cup Whole milk
- 1 packet baking powder
- 1 teaspoon cinnamon
- to taste Lemon or orange zest (grated)
- to taste Dark chocolate chips
- to taste Powdered sugar
Preparation for the Soft Persimmon Plumcake
I used the Thermomix for the batter, but you can prepare it by hand with a whisk.
Clean 4 ripe persimmons, scoop out the pulp and place it in the Thermomix bowl, add the eggs, sugar, and lemon or orange zest, operate the Thermomix for 20 seconds at speed 5, then 10 seconds at speed 8.
If you don’t have a Thermomix, beat the eggs with the sugar using electric beaters or by hand until light and frothy.
Add the milk and oil, mix by hand or operate the Thermomix for 3 seconds at speed 3-4.
Finally, add the sifted flour, baking powder, and cinnamon, mix well to combine, or with the Thermomix work for 10 seconds at speed 3-4.Take a rectangular plumcake mold 12×5 inches, grease it with a napkin soaked in oil, and dust with flour.
Pour the batter, level it with a spatula, and sprinkle with dark chocolate chips.
Bake in a preheated oven at 350°F for about 40/45 minutes convection and 50°F conventional.
After 40 minutes, do the toothpick test; if the cake is very moist, continue baking but cover the surface with a sheet of aluminum foil to prevent over-browning.Remove the soft persimmon plumcake from the oven, let it rest for 5 minutes in the mold, then turn it out onto a cooling rack to cool completely.
Dust with some powdered sugar, slice, and serve.
The soft persimmon plumcake is a butter-free cake; for a lactose-free version, replace the milk with plant-based milk.
Tips and Variations
It stays well soft even the next day under a glass dome, and it is perfect for breakfast, snack or after a meal accompanied by a good lemon custard.
For a crispy effect, you can heat the slices for a few seconds in the microwave or a few minutes in the regular oven.
