Venice Cake with Persimmons

A very juicy and tasty pastry that will impress you with its simple preparation. A wonderful autumn treat, perfect for lazy Sunday afternoons and special occasions.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 360 g Flour, Wheat, bread flour

  • 1 teaspoon Spices, cinnamon, ground

  • 2 teaspoons Baking powder

  • 0.25 teaspoons Salt, table

  • 180 g Sugar, white

  • 1 bag Sugar, white

  • 350 ml Persimmon

  • 3 pieces Egg, fresh

  • 200 g Butter, unsalted

  • pieces Alcohol, Rum

  • 150 g Walnuts

  • pieces Powdered sugar

Steps

  1. Preheat the oven to 170 degrees Celsius. Grease a bundt or cake pan (24 to 26 centimeters in diameter). Slowly melt the remaining butter in a small pot. Set aside and let it cool to lukewarm. Chop the walnuts.

  2. In a larger bowl, sift the flour, baking powder, salt, and ground cinnamon. Add the sugar and mix well.

  3. Peel the persimmons and place the flesh in a tall and narrow bowl (you can also remove the flesh from the skin using a spoon). Use a hand blender to puree it until smooth. Mix the persimmon puree with the egg and melted butter. For flavor and aroma, you can also add rum.

  4. Slowly pour the persimmon mixture into the bowl with the flour and gently mix. Once you have a uniform batter, fold in the walnuts.

  5. Pour the batter into the prepared baking pan. Smooth the top, then place the pan in the preheated oven for 50-60 minutes. Check if the cake is done by inserting a toothpick.

  6. Remove the baked cake from the oven and let it cool in the pan for 10 minutes, then carefully invert it onto a wire rack and let it cool completely. Once cooled, place it on a nice plate or platter and dust with powdered sugar. Serve with a cup of warm beverage.

Nutrition Information (Per 100g)

  • Calories: 423.91 kcal
  • Fat: 25.01 g
    • Saturated Fat: 10.45 g
  • Carbohydrates: 41.63 g
    • Sugars: 16.53 g
  • Protein: 7.68 g
  • Fiber: 1.52 g

Advice

Instead of white sugar, you can use brown sugar, which will add a pleasant caramel aroma and flavor to the pastry. You can also mix in some chopped chocolate into the batter.