Persimmon Cake Recipe of 23-10-2017 [Updated on 31-10-2018]
There persimmon cake it is a fruit cake that I have never tasted before! I was looking for recipes with persimmons when I thought I could do one good cake and unusual, using i persimmon since I had never used them in this way.
The recipe that I have chosen to prepare, and that I present to you this morning, sees the fruit in question combined with dark chocolate, a greedy way to have a tasty but not too sweet dessert. My parents super appreciated and I sweetened their breakfasts for several days with a healthy and nutritious dessert.
Happy Monday to those who pass by here: *
How to make persimmon cake
Take the ripe persimmons, remove the peel, remove the seeds and recover the pulp by putting it in a bowl.
Now use an immersion blender to obtain a smooth and homogeneous persimmon cream.
In a large bowl, mix the sugar with the eggs until they are foamy.
Then add the persimmon pulp and cardamom and then the melted butter.
Mix the ingredients again and add the melted chocolate.
Mix and finally add the flour and baking powder sifted together.
Knead everything and, once you have a homogeneous mixture, pour it into a mold lined with parchment paper.
Bake the cake at 180 ° C in a preheated oven for 35-40 minutes.
Once cooked, let the cake cool before turning the cake upside down on a serving dish. Your persimmon cake is ready, add some chocolate on the surface or sprinkle with icing sugar and bring to the table.
There persimmon cake It is a simple and tasty dessert, ideal for a snack or a nutritious break.
Persimmons, also called & quotmele d'oriente & quot; give a unique taste to the dough: remember to choose ripe fruits to fully enjoy their sweetness. The whole is also flavored with grated orange peel, to enhance the flavor even more, making it a dessert rich in autumn aromas.
Try to make ours too persimmon cake, following ours video recipe!
Chestnut and persimmon cheesecake
My greek cuisine
I always thought that Greek cuisine was simple cuisine but I was wrong. As almost always happens, I had to lift my eyes from my plate and widen my gaze to understand a different reality.
The custom of preparing many dishes, apparently also very different from each other and bringing them to the table all together, creates that complexity, sometimes in contrast, sometimes in harmony, of flavors, aromas, textures and colors, which each one a little anarchically a bit democratically he decides to combine at will with the sequence he prefers. So that from a single table you come out with different experiences but sharing, especially this one, remains the same for everyone.
Persimmon Cake - Recipes
Too bad I don't have friends who give me baskets of ripe persimmons! Seriously, I find this a really great idea.
Dear Laura, this wonderful cake! And I think it is also very good.
Hello and good week with a big hug and a smile :-)
It must be very good! I would be very curious to taste it with a cup of tea maybe! :-)
Hey, hey, hey! Stop!
Here we were promised TWO cakes with figs. and instead they let us taste only one!
It's not fair, we have to rebel!
Double ration punishment! u_u
Once in our house, cartloads of persimmons donated by a friend of my mum arrived but in recent years we have unfortunately run out of water. I never buy them because in my house only I like them but damn how good they are. who knows what a delight this cake is
how wonderful it must be very good !!
I just have some persimmons that I could use. delicious! See you soon LA
My husband really likes persimmons!
He'd love this cake!
A hug and good week!
New post on my blog!
I'll wait for you if you like!
What a delicious combination, I envy your breakfasts :-P
deliciously delicious, a pairing of ingredients to try!
Definitely to try with persimmons and chocolate must be amazing.
a hug ^ __ ^
Persimmon and chocolate must be a real goodness, Laura, congratulations. See you tomorrow, a big kiss :)
Really interesting this cake, I just have some ripe persimmons to use I know I'm trying it today! Kisses
I swear I do it today!
our plants have made tons of them this year so I really appreciate your suggestion and can't wait to try this cake!
Every year in my house there is an abundance of persimmons, I have several trees in my countryside, luckily I love them, but I don't know how to consume them, they are many. thanks for posting this delicious recipe, I never thought about making a cake with it, very good!
Great idea, it must be great!
She must be very very greedy :)
Very, very good!
THANKS, THANKS TO EVERYONE, I AM GLAD YOU LIKED IT.
Dear Laura, how beautiful and certainly good this chocolate cake is.
Hello and have a nice day with a big hug and a smile :-)
Good but pass. here it rains and the cold falls. today a friend from Venice to Trieste for an annual dinner with friends including a hubby locked in a residence, you can't go around in this rain. Good evening hello.
Put the whole eggs and sugar and whip with electric whisk until the mixture is frothy and whitish.
Peel the persimmons and add them to eggs and sugar.
Beat again with electric whips for a few minutes then add the seed oil.
Gradually unite all the sifted 00 flour and baking powder and mix the persimmon cake with an electric mixer.
Add the cinnamon and mix.
Pour the mixture for the persimmon cake into a greased and floured or oiled cake pan or with parchment paper or even with RELEASE FOR CAKE MAKERS and level the surface.
Sprinkle the entire surface of the persimmon cake with brown sugar.
Bake the persimmon cake in preheated oven ventilated at 160/170 ° for 45 minutes approximately until it is cooked inside as well, making sure with the toothpick test.
Remove from the oven persimmon cake and let it cool completely before removing it from the pan.
Sprinkle the whole persimmon cake with powdered sugar.
VARIANTS AND ADVICE
You can replace the seed oil with butter in the doses you will find HERE.
You can do not put cinnamon if you don't like it.
You can do not sprinkle with brown sugar before baking and put only icing sugar at the end of cooking.
You can use Brown sugar in the cake dough.
You can use a part of wholemeal flour to instead of 00 flour.
If you liked the persimmon cake recipe you might also be interested in it HOW TO MAKE PERFECT CAKES or also HOW TO REPLACE YEAST FOR CAKES or the PERSIMMON AND AMARETTI CREAM.
How to surprise with persimmon desserts
Naturally they are definitely good: they contain vitamin A, vitamin C, simple sugars, fibers, carbohydrates and mineral salts. And then they are very good. But persimmons are also an excellent ingredient for many sweet recipes absolutely to try. So here are some proposals for persimmon sweets for every taste.
Persimmon desserts: muffins and smoothies
In the galaxy of persimmon desserts that you can prepare at home in the first places there are certainly the muffin, just get three persimmons, two eggs, sugar, flour, yeast and cocoa. First of all you have to wash the fruits and cut them into small pieces. Then they are placed in a saucepan with two tablespoons of sugar and melted over a low heat for about a quarter of an hour. In the meantime, beat two eggs and 100 grams of sugar in a bowl: the result will be one cremina frothy and clear, to which add 250 grams of 00 flour, a tablespoon of unsweetened cocoa, a sachet of baking powder and at least 50 ml of olive oil. At this point it is necessary to combine the persimmon cream with the mixture and mix well. The compound that will come out must therefore be poured into special ones stencils for muffins, to be put in the oven at 180 degrees for about twenty minutes. To prepare it smoothie of persimmon, a kind of smoothie orange which certainly can guarantee one Breakfast Full energy even during autumn, you need at least 4 persimmons to be cut into small pieces and blended with 50 grams of sugar, a grated ginger and a jar of low-fat yogurt. Nothing easier.
Biscuits and semifreddo
Also to prepare at home Biscuits persimmon can be a great find and could become one of your favorite persimmon desserts. To have about thirty available, we need four persimmons to mash with a fork after washing, peeling and cutting them, 100 grams of butter, 150 grams of sugar, an egg, 180 grams of flour, 100 of raisins and nuts and salt. We preheat the oven to 180 degrees and in the meantime the pulp of the persimmons is mixed with sugar and butter. Add the egg, flour, a pinch of salt, walnuts and raisins, continuing to mix everything well. Done? Now you need to spread the mixture on a baking sheet (with parchment paper) and spoonfuls of the mixture into piles on top. It is left to cook for a quarter of an hour and after having allowed them to cool for a few minutes, all that remains is to taste a few biscuits and store all the others in a tin box. It is the best solution to avoid the side effects of humidity. Another quick and easy recipe is the one to prepare persimmon-based semifreddo. Again, just get four to blend with half a liter of fresh cream, previously whipped with 200 grams of sugar and lemon juice. Then pour the mixture into a mold lined with cling film and leave it in the freezer for a few hours. Cut into slices before serving.
A great impression with friends who are guests at home is also guaranteed by a delicious cake with persimmon and chocolate. Ingredients: 5 persimmons, 200 grams of flour, 70 of butter, 130 grams of sugar, 50 of dark chocolate, two eggs, a sachet of baking powder, 20 grams of cocoa powder, lemon zest and a pinch of salt. Start by whipping the butter with the sugar, then add the two egg yolks and sift the flour with the yeast, thus adding everything to the mixture. The persimmons, on the other hand, should be blended and combined with the rest together with the lemon zest, cocoa and dark chocolate reduced to flakes. Whip the egg whites and add to the mixture with a movement from bottom to top. Finally, the mold is buttered, floured and placed on top: put in the oven at 180 degrees for three quarters of an hour et voila, the persimmon cake is served!
Recipe taken from the Blog of Menta & ampLiquerizia, created by Ivana (www.ricettegustose.it)
Ingredients for a 26 cm diameter pan:
-300 gr. of flour & # 822000 & # 8221
-170 gr. of granulated sugar
- 2 whole eggs
- 50 gr. of oil
- the grated rind of an organic lemon
- 1 sachet of vanilla yeast for desserts
- a pinch of salt
- 600 gr. of persimmon
Wash and clean the persimmons thoroughly, remove the peel and mash them with a fork.
With the electric whisk in a bowl, whip the eggs with the sugar until they become light and fluffy, add the oil slowly to make the dough softer. Add the salt, lemon zest and persimmon pulp and mix with whips.
Sift the flour and baking powder directly onto the mixture.
Pour everything inside the pan lined with parchment paper.
Bake in a preheated oven at about 170 & # 176 for 40 minutes or until the surface takes on a beautiful golden color, always do the toothpick test.
Once the cake is out of the oven, let it cool, unmold and sprinkle the surface with icing sugar.
1) Prepare the ingredients for the persimmon cake. Peel i persimmon, cut them into small pieces, remove the filaments and collect them in a bowl with the bitter cocoa and the rum. Shell the egg and separates the egg whites come on yolks.
2) Make the mixture. Whip the egg yolks with 75 grams of sugar with an electric mixer until they become light and fluffy, then add a pinch of salt and the baking powder, the potato starch, the "00" flour, sifted through a tightly meshed sieve. Mix the ingredients well and add, if necessary, a few tablespoons of whole milk, just enough to obtain a not too dense mixture. Drain the persimmons from the rum and add them to the mixture obtained. Finally, whip the egg whites until stiff and incorporate them into the dough, gently, with movements from the bottom up to avoid disassembling it.
3) Cook, decorate and serve the persimmon cake. Grease with one knob of butter one hinged mold, powder it with sugar and pour the mixture. Put the mold in oven already hot a 220° And cook for 25-30 minutes. There persimmon cake it will have to remain very soft. Serve it cold and, if you like, simply decorate it with icing sugar.
A Castle In The Garden.
Even persimmon can be transformed into an unusual dessert suitable for a rustic breakfast, or a mixed buffet. Rich in fiber and vitamins, it gives the day a good boost, perhaps accompanying it with a fresh juice or a good mint tea or coffee.
600 g of peeled and drained ripe persimmons
310 g of gluten-free flour, (here I used Giusto bread flour)
2 large eggs
180 g sugar
1 sachet of yeast
50 g corn oil
Two teaspoons of vanilla seeds
First step, peel the persimmons and let them drain a little in a sieve, in order to recover the liquids (if you want you can coarsely grind by hand or go through a vegetable mill .. or trying to eliminate the fibrous parts, you can use the immersion blender)
In a bowl, I beat the eggs with the sugar and the vanilla seeds, add the flour slowly and finally add the persimmon pulp.
Continuing to mix, the corn oil is incorporated until it is absorbed by the mixture.
The whole is poured into a buttered pan. or "margarinized", and floured, perhaps with fine corn flour * or gluten-free biscuit powder *.
Bake in a hot oven at 180 & # 176C for 35-40 minutes.
it is always worth trying to insert the toothpick, which must come out dry and clean.
Serve just lukewarm if in single portions, perhaps with a little vanilla ice cream next to it. or at room temperature.