The arrival of autumn brings us plenty of good fruit, like chestnuts and persimmons, two fruits that I particularly love.

And a sweet, healthy persimmon bundt cake is just perfect.

My tree is rich with them, and I enjoy them even for breakfast, giving me the right energy boost to face the day, as they are very energizing and recommended for athletes and children.

It’s a fruit rich in minerals and vitamins. Additionally, they protect and cleanse the liver, but they are not recommended for diabetics due to their high glycemic index. In the past, persimmons were also called the oriental apple.

Also wonderful to use as a face mask.

This soft and sweet bundt cake is ideal for a healthy breakfast or snack, plus it’s butter-free and made with whole cane sugar.

Easy and quick to prepare.

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Difficulty: Very Easy
Cost: Cheap
Preparation time: 10 Minutes
Cooking time: 30 Minutes
Portions: 4
Cuisine: Italian
Seasonality: Autumn

Ingredients for preparing the persimmon bundt cake

3 eggs
1 1/4 cups type 1 flour
1/3 cup potato starch
1/3 cup whole cane sugar
7 tbsps sunflower seed oil
3 persimmons
1 packet baking powder
1 orange zest
as needed powdered sugar
as needed hazelnut cream

Tools for preparing the persimmon bundt cake

1 Bowl
1 Mixer
1 Bundt Pan
1 Electric Whisk

Steps

To prepare the delicious persimmon bundt cake, let’s start by cleaning the fruit, removing the peel, ends, and any seeds.

Then place them in a container and with the hand blender, puree them well until you obtain a smooth puree and set aside.
Meanwhile, in a bowl, crack the eggs, add the whole cane sugar and with an electric whisk, beat until you get a nice frothy mixture.
Then slowly add the sunflower seed oil, always keeping the electric whisk on until the end, then the persimmon puree, grated orange peel, type 1 flour, potato starch and lastly the baking powder. Mix well until you get a homogeneous mixture.
Oil a bundt pan of 25 cm, pour the batter and bake at 350°F for 20 minutes then lower the temperature to 340°F for another 15-20. Always do the toothpick test before removing from the oven.
Once baking is complete, let it cool and finally dust with plenty of powdered sugar and decorate the bundt cake grooves with the delicious hazelnut cream and serve… enjoy your tasting!