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Persimmon cake is perfect to make in the autumn season; my version is enriched with cinnamon. Ideal for breakfast, a snack and after meals.
In a bowl, put the whole eggs and sugar and whisk with electric beaters until you get a light and frothy mixture.
Peel the persimmons and add them to the eggs and sugar. Mix with the beaters for a few more minutes, then add the oil.
Gradually incorporate all the sifted 00 flour, cinnamon and baking powder, mixing until you get a smooth mixture.
Once ready, pour the mixture into a buttered and floured or oiled cake tin.
Bake the persimmon cake in a preheated fan oven at 160/170° for about 45 minutes until it is cooked inside as well; check with the toothpick test.
Once ready, remove the persimmon cake from the oven and let it cool completely before taking it out of the pan.
Bowl
Whisk
The persimmon cake can be stored for up to two days in a cake carrier at room temperature.
You can use some whole wheat flour instead of 00 flour. You can replace white sugar with brown sugar.
Italia
| Energy (kcal) | 241.61 |
| Carbohydrates (g) | 45.94 |
| of which sugars (g) | 21.58 |
| Fat (g) | 5.07 |
| of which saturates (g) | 0.98 |
| Protein (g) | 5.77 |
| Fibre (g) | 1.98 |
| Salt (g) | 0.1 |
