Persimmon bundt cake with spices
Do you have that issue as well? The issue of buying way too much of any one fruit because it looks so good? And than you’re left with a mountain of produce that needs to be eaten.. That was roughly what happened with me and a pile of persimmons I bought at the supermarket as they were cheap and ripe. Delicious really but how many fruits can you eat in a day? And because they were so ripe I had to take action. Thankfully Meeta from Whats for lunch honey came to the rescue with her recipe for this delicious persimmon spice cake.
I can’t fully remember how the conversation went but I said something about buying too much persimmons and she gave me the link to her recipe with the persimmons… I looked and was sold on the idea. That was what I was gonna make!
The persimmon in this cake will make sure it doesn’t dry out and the spices make this a beauty of an autumn cake. I used a bundt tin instead of a regular round one, but you can use whatever you like, Choice is yours!
Persimmons have become a bit better know here in the Netherlands but if you’re unsure of how they look, I found a stockphoto that shows just that. Our supermarket here sells them but not sure how it’s been sold across the country. I had already cut up all of them when I realized I hadn’t made a photo of the whole fruits.
Mine were quite big so I used only four of them, which gave me a total of 400 gr of puree. That seemed more than enough for the cake! The cake was totally delicious although I would have liked the fruit itself to be sweeter. But stll a really good cake and certainly one to make more often!
- 4 - 6 ripe and soft persimmons - peeled and puréed. You can use an electric mixer or blender for this.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 115 grams butter
- 200 g brown sugar
- 350 g all-purpose flour
- 1 egg
- 1 teaspoon cinnamon
- 1/2 teaspoon ground clove powder
- 1/2 teaspoon nutmeg
- 60 g roasted pistachio - coarsely chopped
Preheat the oven to 180 C.
Add the baking soda to the puréed persimmon. You will notice that the persimmon will set and become more solid. No cause for alarm. Although this might look strange it is perfectly normal.
In a mixing bowl whisk the butter and sugar with and electric mixer, until creamy and fluffy. Stir in the persimmon and egg, beating until well combined. Using a rubber spatula, stir in the dry ingredients to the persimmon mixture. Blend in well and stir in the nuts.
Spoon the batter into a round greased cake pan and bake for 40-50 minutes or until the knife comes out clean.
Take out and allow to cool on a rack. Sprinkle generously with icing sugar. If you would like to freeze this cake then skip this part and freeze in an airtight container.