The Persimmon Cake is perfect to prepare in the autumn season, my version is enriched with cinnamon. Ideal for breakfast, as a snack, and at the end of meals.
In a bowl, place the whole eggs and sugar and beat with an electric mixer until the mixture is light and frothy.
Peel the persimmons and add them to the eggs and sugar. Mix with the mixer for a few more minutes, then add the oil.
Gradually incorporate all the sifted all-purpose flour, cinnamon, and baking powder, mixing until you obtain a homogeneous mixture.
Once ready, pour the mixture into a greased and floured or oiled cake pan.
Bake the persimmon cake in a preheated fan oven at 160/170°C for about 45 minutes until it is cooked through; check with a toothpick test.
Once ready, remove the persimmon cake from the oven and let it cool completely before removing it from the pan.
Bowl
Whisk
The persimmon cake can be stored for up to two days in a cake container at room temperature.
You can use part whole wheat flour instead of all-purpose flour. You can replace white sugar with brown sugar.
Italia
| Energy (kcal) | 240.22 |
| Carbohydrates (g) | 41.85 |
| of which Sugars (g) | 19.41 |
| Fat (g) | 5.92 |
| of which Saturates (g) | 1.41 |
| Protein (g) | 7.24 |
| Fiber (g) | 1.67 |
| Sale (g) | 0.1 |
