ItalianPastry
Persimmon Cake
by Chef in Camicia · 306K subscribers on YouTube
A super soft and moist cake made with ripe persimmons, perfect for breakfast.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- easy
Ingredients
9 items- 350 gPolpa di CachiVery ripe persimmons (about 2-3)
- 3 pcsEggs
- 100 gSugar
- 100 gSeed OilVegetable oil
- 200 gFlourAll-purpose flour or type 00
- 16 gBaking PowderBaking powder
- SaltA pinch
- Lemon ZestFrom 1 lemon
- Chocolate Chips(optional) — Optional
Method
- Extract pulp from very ripe persimmons and blend until smooth.
- In a bowl, mix together flour, baking powder, sugar, and a pinch of salt.
- Add eggs and beat lightly.
- Add the persimmon pulp and lemon zest, then incorporate the vegetable oil.
- Optionally add chocolate chips.
- Transfer the batter to a greased cake pan.
- Bake in a preheated oven at 180°C (350°F) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
