The Simple Persimmon Ring Cake is a soft, butter-free cake perfect for the whole family’s breakfast. Persimmons are rich in nutrients and anti-inflammatory properties and are perfect in dessert preparations like this cake where they are blended and added to the batter.
Other recipes
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 309.78 (Kcal)
- Carbohydrates 54.51 (g) of which sugars 28.11 (g)
- Proteins 6.61 (g)
- Fat 8.87 (g) of which saturated 1.73 (g)of which unsaturated 6.56 (g)
- Fibers 2.35 (g)
- Sodium 95.96 (mg)
Indicative values for a portion of 99 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
Before starting, prepare all the tools and weighed ingredients, so preparation becomes easier.
- 1.75 cups all-purpose flour
- 0.625 cups sugar
- 3 tbsp corn oil
- 2 persimmons (small)
- 1 tsp lemon zest (grated)
- 0.25 tsp fine salt
- 2 eggs (medium)
- 2 tsp baking powder
- 1/2 vanilla bean (pulp)
- 0.5 tsp powdered sugar (for topping)
Tools
- Immersion Blender
- Electric Hand Mixer
- Bowl
- Spatula
- Springform Pan 8 inches
- Parchment Paper
Steps
Preheat the static oven to 350°F. Pour eggs and sugar into a bowl and beat with electric beaters until the mixture is foamy. Add the oil and washed, peeled, and blended persimmons. Incorporate them using the electric beaters at low speed.
Add the grated zest of an untreated lemon, salt, vanilla bean pulp, and sifted flour with baking powder. Mix with the spatula from bottom to top and then pour the batter into the mold lined with parchment paper or, if you prefer, buttered and floured. Bake in the middle of the oven and cook for 40 minutes. Turn off and leave for a few more minutes with the door ajar, then remove, let it cool, and sprinkle with powdered sugar.
Storage
The Simple Persimmon Ring Cake should be stored under a cake dome and consumed within 3 days.
