If you also find yourself in autumn with persimmons ripening at the speed of light, this soft persimmon cake is the delicious solution to your small seasonal dramas. It’s that dessert you prepare “just to use the persimmons,” and then you end up making it every weekend because… surprise… it scents the whole house, it’s super soft and no one suspects that the credit goes to that somewhat underrated fruit staring at you from the fruit basket.
Let’s prepare together the Soft Persimmon Cake Recipe, hassle-free, maximum result, and an autumn that becomes immediately sweeter.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.6 oz persimmon pulp
- 3 eggs
- 2/3 cup sugar
- 1/4 cup vegetable oil
- 1 1/4 cup all-purpose flour
- 1 tbsp baking powder
- 1/3 cup chopped walnuts
- to taste cinnamon
- 1 pinch salt
- 3/4 cup potato starch
Tools
- 1 Mold nordic ware
- 1 Mixer bosch
Preparation
Blend until you obtain a puree and set it aside;
In a bowl, beat the eggs with the sugar and a pinch of salt until you get a frothy mixture;
At this point, add the persimmon puree and continue mixing with the electric whisk;
Pour in the oil in a thin stream while continuing to mix;
Dust with cinnamon;
Add the potato starch;
Sift the flour with the baking powder and add it gradually to incorporate it well into the batter;
Add the chopped walnuts and mix with a spatula this time;
Pour the obtained mixture into a well-buttered and floured 9-inch diameter pan;
Bake at 338°F for 35/40 minutes;
Remove from oven and let cool;
Serve with powdered sugar (optional)
Store the persimmon cake in the fridge in a glass container
