Persimmon Cake
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Persimmons (cachi) | 550g |
| All-purpose flour (Farina 00) | 210g |
| Brown sugar | 150g |
| Raw cocoa powder | 10g |
| Fleur de sel (or sea salt) | 5g |
| Ground cardamom | A pinch |
| Butter | 150g |
| Additional butter (for greasing) | As needed |
| Brown sugar (for greasing) | 20g |
| Raw cocoa powder (for dusting) | As needed |
Instructions
-
Prepare the Persimmons: Start by washing the persimmons thoroughly. Remove the stems and cut the fruit into large chunks.
-
Prepare the Dough:
- In a large mixing bowl, sift the all-purpose flour.
- Add the brown sugar, fleur de sel, and raw cocoa powder to the flour.
- Add a pinch of ground cardamom for a fragrant spice note.
- Cut the cold butter into small cubes and add it to the dry ingredients.
- Using your fingertips, quickly work the butter into the dry ingredients to form a crumbly dough. This should be done swiftly to avoid warming the butter too much.
-
Prepare the Baking Pan:
- Grease a 26 cm (10-inch) round cake pan with butter.
- Sprinkle the bottom and sides of the pan with brown sugar to ensure a caramelized finish after baking.
-
Assemble the Cake:
- Take half of the prepared dough and press it evenly into the bottom of the pan using a fork.
- Layer the chopped persimmons on top of the dough, distributing them evenly.
- Finally, cover the persimmons with the remaining dough, pressing it down gently.
-
Bake:
- Preheat your oven to 180Β°C (350Β°F) with the convection setting turned off.
- Place the pan in the preheated oven and bake for approximately 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
-
Finish and Serve:
- Once the cake is baked, remove it from the oven and allow it to cool for a few minutes.
- Dust the top of the cake with raw cocoa powder for an extra layer of flavor and elegance.
- Serve the cake warm or at room temperature, and enjoy the delightful combination of spices, persimmons, and a rich cocoa flavor.
Notes:
This persimmon cake is a perfect fall dessert, balancing the natural sweetness of ripe persimmons with the warmth of cardamom and the rich undertones of cocoa. Itβs ideal for an afternoon tea or as a comforting treat after dinner. You can also experiment by adding a handful of chopped nuts, such as walnuts or almonds, to the batter for a crunchy contrast. Enjoy!
