Persimmon Cake

Vitamins, divine taste, and a memory of the gentle caress of autumn rays… If only it could last longer!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 0.5 cups Butter, unsalted

  • 2 cups Sugar, white

  • 1 piece Egg, fresh

  • 2 cups Flour, Wheat, bread flour

  • 1 cup Raisins

  • 1 cup Walnuts

  • 2 piece Persimmon

  • 1 pinch Spices, cinnamon, ground

  • 1 pinch Spices, cloves, ground

  • 1 pinch Salt, table

Steps

  1. Pick through the raisins and wash them thoroughly. Pick through the walnuts and chop them coarsely. Wash the persimmons and remove the stems, then cut them in half and remove any seeds. Scoop out the flesh with a spoon and chop it.

  2. Preheat the oven to 180°C. Grease a narrow and deep rectangular baking dish well with butter. In a large bowl, use an electric mixer to cream the butter, sugar, and egg until fluffy. Add the remaining ingredients except for the persimmon flesh and mix well. Finally, fold in the persimmon flesh with a hand whisk. Pour the batter into the greased baking dish and bake in the preheated oven for about 40 minutes until golden brown.

  3. Remove the baked cake from the oven and let it cool in the dish for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice the cake, arrange it on a serving plate, and serve with homemade tea.

Nutrition Information (Per 100g)

  • Calories: 348.08 kcal
  • Fat: 10.07 g
    • Saturated Fat: 3.46 g
  • Carbohydrates: 61.08 g
    • Sugars: 22.46 g
  • Protein: 4.58 g
  • Fiber: 2.25 g

Advice

Instead of Brazilian nuts, you can use regular walnuts. The amount of cinnamon and cloves can be increased according to preference.