Persimmon Cake with Pomegranate Frosting

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A very tasty dessert that speaks fall! This Persimmon cake with pomegranate frosting will impress everyone around you. Naturally moist and with rich frosting, this is the cake to make this autumn!

Why I chose those fruits for the recipe

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 cake with both persimmon and pomegranate.

Everyone knows pomegranate, on the other hand. But have you expected that such fruit combination could be so successful? Indeed it is!

What ingredients you need

For the cake layers you would need: granulated and brown sugar, eggs, butter, flour, two persimmons and, of course, spices, baking powder and salt.

The frosting calls for mascarpone, white chocolate, powdered sugar and a bit of pomegranate juice. You can also use the seeds for decoration!

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.

Find the complete ingredient list below the post, in the recipe card!

How to prepare the layers

To make the layers of this cake, you need to separate the eggs. The egg whites have to be whipped separately in a large bowl.

In another bowl you need to mix gradually the rest of the ingredients and add the egg whites at the end.

Bake the cake in one pan only, for about 40 minutes or until a toothpick comes out clean.

As with any other cake, make sure you cool down the layers, before assembling the cake. For best results refrigerate the base overnight and cut it on the next day.

How to prepare the frosting

The frosting is very easy but you need to be careful to avoid the chocolate from hardening too quickly. For that reason you need to take the mascarpone out of the fridge at least 30 minutes, before starting to make the frosting.

In addition cool a bit the chocolate after melting it by mixing it for 10 minutes with a spatula.

Combine the two mixtures carefully and then use a mixer to whip the frosting: this will increase the air and will make it fluffier.

Is this recipe healthy

This recipe is prepared with cane sugar so it is not exactly healthy. For a healthier version you can do the following substitutions:

• Use coconut sugar or maple syrup, instead of cane sugar. You would need 1 cup coconut sugar or ¾ cup maple syrup.
• Instead of white chocolate frosting, make just simple mascarpone frosting with ½ cup maple syrup. It will not be as thick as the one with chocolate, but would be healthier.

I really hope you would like this recipe! If you made it, let me know in the comments how it went!

Here are few more fall recipes that you may also like:

• Easy Honey Apple Yogurt Dessert in a Glass
• Apple Chocolate Marble Bundt Cake
• Easy Pumpkin Pie Recipe
• Ultimate Healthy Pumpkin Brownies

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5 from 2 votes

Persimmon cake with pomegranate frosting

Course Dessert

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Author: Daniela Lambova

Ingredients

Cake:

• ▢ ½ cup/ 100 g granulated sugar
• ▢ ½ cup/ 100 g brown sugar
• ▢ 4 eggs, separated
• ▢ 100 g butter, softened
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon ground cinnamon
• ▢ 2 tsp/ 10 g baking powder
• ▢ ⅓ teaspoon salt
• ▢ 1 ½ cup/ 180 g cake flour, or app-purpose flour
• ▢ pulp of 2 ripe persimmons, pureed

Frosting:

• ▢ 2 cups/ 500 g mascarpone
• ▢ 2-3 tablespoon pomegranate juice, depending how thick is the mascarpone
• ▢ 3,5 oz/ 100 g white chocolate, melted
• ▢ 3 tablespoon powdered sugar

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Instructions

Cake:

• Preheat oven to 350° F/ 180° C. Line a 8-9 inch/ 22-24 cm baking pan with a circle of parchment paper . Grease well the inside of the pan.
• 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.

Frosting:

• In a mixing bowl combine mascarpone with powdered sugar and stir.
• Add the melted chocolate (cooled a bit) and the pomegranate juice. Beat with an electric mixer until smooth.

To assemble the cake:

• With a serrated knife cut the cake horizontally into two layers. Place one layer on a serving plate and spread half of the frosting on top. Cover with the second layer and spread the remaining frosting.
• Chill the cake for a few hours in the fridge before serving.

Notes

• Take the mascarpone out of the fridge at least 30 minutes before preparing the frosting. This is to avoid temperature difference which might harden the chocolate quickly and make the frosting crumbly.
• Store the cake refrigerated for 2-3 days
• The colour of the pomegranate juice might be different, so would be your frosting. The juice I used didn't colour the frosting at all but yours might turn pink.

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