Have you tasted Persimmon yet? It is a very delicious fruit full of healthy minerals. You can eat it raw, have it in a smoothie or even bake a persimmon cake! Don’t have an idea how? Today I will give you a recipe for a very easy decadent persimmon cake which everyone would like!
Last year when we were in northern Italy for Christmas, I was amazed to see persimmon trees everywhere in the country side. I couldn’t help but taking few pictures of this raw natural beauty… Apparently the persimmon is very common fruit in the area, even though originally it comes from Japan. In my language it is called “heavenly apple”. I am not sure where its name comes from but looks like apart from being beautiful and tasty, this fruit is also very, very good for the health.
I rediscovered the persimmon when my son started eating fruits. It turned out that when ripe it has a great smooth texture which makes it an excellent choice for smoothies or baby purees. This year I decided to explore its capabilities even more and eventually I ended up baking this seriously delicious persimmon cake. And because I like fruits in general I frosted the cake with pomegranate frosting.
I added to the batter persimmon pulp instead of milk or yogurt. This made the texture of the cake stickier and unexpectedly nice. On the other hand the frosting is very rich but at the same time fresh due to the pomegranate juice. I really liked how this cake turned out!
In the day when I made the persimmon cake the weather was proper autumn-like: not rainy but dark and moody. Together with my son we picked beautiful leaves from a close by park and brought them home… Well, you know that I am a bit obsessed with autumn leaves J Of course I used them in the pictures of the persimmon cake.
Persimmon cake with pomegranate frosting
100 g white sugar
100 g brown sugar
4 eggs, separated
100 g butter, softened
1 teaspoon vanilla extract
½ teaspoon cinnamon
10 g baking powder
Pinch of salt
180 g cake flour
Pureed pulp of 2 ripe persimmons
500 g mascarpone
2-3 tbs pomegranate juice (depending how thick is the mascarpone)
100 g white chocolate, melted
3 tbs powder sugar
Preheat oven to 170 degrees C. Line a 20-23 cm baking pan with a circle of baking paper and grease it well all around.
In a medium bowl combine flour, baking powder and salt. Carefully stir to blend them.
In a large bowl beat the egg whites with the white sugar until stiff.
In a separate bowl beat the butter with the brown sugar until fluffy. Add the egg yolks and continue beating until homogeneous. Add vanilla and persimmon pulp and mix well until absorbed.
Fold the egg whites in the egg yolk mixture. Gradually add the dry ingredients and stir gently until just combined.
Bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let cool for about 10 minutes before removing it from the pan. Allow to cool completely before frosting it.
In a mixing bowl combine mascarpone with powder sugar and stir. Add the melted chocolate and the pomegranate juice and beat with an electric mixer until smooth.
Arrange the cake:
With a serrated knife cut the cake horizontally in two layers. Place one layer on a serving plate and smear half of the frosting on top. Cover with the second layer and smear the remaining frosting.
Chill the cake for a few hours in the fridge before serving.