About this recipe:This gorgeous persimmon cake smells like autumn. Use very soft persimmons for this recipe, and scoop out the flesh with a spoon. A squeeze of lemon juice may be added to the puree to prevent discolouration and enhance taste.
300g persimmon pulp
1 teaspoon bicarbonate of soda
110g butter, softened
200g caster sugar
250g sifted plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
60g chopped pecans (optional)
1 teaspoon orange zest
1/2 teaspoon lemon zest
icing sugar for dusting
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Preheat the oven to 180 C / Gas 4. Grease and flour a 20cm square cake tin.
Puree the pulp in a blender until smooth. Add bicarbonate of soda and pulse till combined.
In a large bowl, cream together the butter and sugar until fluffy. Add the persimmon puree to the creamed mixture. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and zest. The cake mixture will be stiff. Spoon into prepared tin.
Bake at 180 C / Gas 4 for 40 to 45 minutes, or until a skewer inserted in the centre comes out clean. Cool the cake in the tin for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Dust with icing sugar, and serve warm.
You can also make this cake in a 900g (2 lb) loaf tin. Increase baking time as needed.
Loved it. And you can say it prepares you for the Christmas to come, the flavours hints toward the festive season . As a tip: use soft fruits, not the hard flesh ones. Also you can roast the pecans before adding them to the cake. - 16 Nov 2016
I used gluten free self raising flour instead of regular flour, and I baked it in a Bundt tin. The cake was delicious, but a little crumbly. On balance, I probably should have added an egg to help bind it. It's probably not an issue with regular flour. - 07 Nov 2015