The persimmon and Greek yogurt pound cake is a dessert for breakfast or a snack 🙂
The week has just begun and as always, I’ve run out of breakfast dessert.
I had no idea what to prepare: I had just finished the cookies and wanted to make a dessert with seasonal fruit.
I went out because I needed to buy some fruits and vegetables, and the greengrocer gave me some ripe persimmons to consume immediately, so I thought of a dessert with persimmons.
During this period when persimmons are often available, I often use them: to make jams or desserts in general.
Persimmons are very sweet, and I usually consume them with little sugar.
Once home, I prepared lunch and in the afternoon I made a dessert for tomorrow’s breakfast 🙂
This time I thought of making a pound cake by adding some Greek yogurt that was about to expire.
It’s a simple and light dessert with few ingredients that will surely finish quickly.
P.S.: I suggest you also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: loaf pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 489.90 (Kcal)
- Carbohydrates 89.09 (g) of which sugars 27.25 (g)
- Proteins 11.71 (g)
- Fat 12.22 (g) of which saturated 2.23 (g)of which unsaturated 8.58 (g)
- Fibers 3.92 (g)
- Sodium 13.27 (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 persimmon and Greek yogurt pound cake
- 3 1/4 cups all-purpose flour
- 9 oz persimmons (ripe)
- 5 oz Greek yogurt
- 2/3 cup brown sugar
- 3 1/3 tbsp water
- 3 1/3 tbsp vegetable oil
- 1 packet baking powder
Tools
- 1 Bowl
- 1 Knife
- 1 Spatula
- 1 Parchment paper
- 1 Loaf pan
Steps for the persimmon and Greek yogurt pound cake
In a bowl, pour the flour, brown sugar, and baking powder.
Add the Greek yogurt, oil, water, and the pulp of the ripe persimmons.
Mix well with a spatula.
Line a loaf pan with parchment paper and pour the mixture.
Preheat the oven to 356°F (static mode) and bake for about 50 minutes.
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