About this recipe:A moist and fruity cake which makes perfect use of extremely ripe persimmons. Ensure your persimmons are so ripe that they're almost like jelly. Simply halve the persimmons and scoop the pulp out with a spoon.
300g plain flour
1/2 teaspoon baking powder
2 teaspoons bicarbonate of soda
1/2 teaspoon salt
400g caster sugar
475g persimmon pulp
2 teaspoons vanilla extract
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Preheat oven to 150 C / Gas 2. Grease and flour a 23x33cm (9x13 in) baking tin.
Whisk together the flour, baking powder, bicarb, salt and sugar in a bowl, then set aside. Whisk together the eggs, persimmon pulp, milk and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared tin.
Bake in preheated oven until a skewer inserted into the centre comes out clean, about 1 hour 15 minutes. Cool in the tin for 10 minutes, then remove from the tin, and allow to cool completely on a wire rack before icing.
If you prefer a less sweet cake, feel free to reduce the sugar. You could reduce to even 200g with great results.