Persimmon cake with pomegranate frosting
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
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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