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Greek-Persimmon-Cake-Recipe
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5 from 3 votes

Persimmon Cake (moist and spiced)

A flavorful Persimmon Cake that will be reminding you of a Christmas pudding. So rich in flavor with a gorgeous moist texture!
Prep Time20 minutes
Cook Time1 hour 5 minutes
Course: Dessert
Cuisine: European, Greek
Keyword: cake, fruit, Oven baked
Servings: 12 servings
Calories: 574kcal

Ingredients

For The Cake:

  • 550 grams (2 cups + 3 tbsp) persimmon pulp from very ripe persimmons
  • 3 medium-sized eggs
  • 250 grams (1 ¼ cup) sugar
  • 50 ml olive oil
  • 100 grams (5 tbsp) honey
  • 3 tablespoons brandy or almond liqueur
  • 1 ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom (green)
  • 1 orange zested
  • 125 grams (1 ¼ cups) coarsely ground almonds
  • 80 grams (½ cup + 1 tbsp) coarsely ground walnuts
  • 350 grams (2 ¾ cup) all-purpose flour sifted

For The Whipped Cream:

  • 450 ml heavy cream
  • 3 tablespoons sugar
  • ½ teaspoon vanilla extract
  • a pinch of nutmeg
  • ground cinnamon to serve with

Instructions

To Make The Cake:

  • Preheat oven to 170°C / 338°F or (160°C / 320°F on gas).
  • Add the eggs to the bowl of your electric mixer and with the whisk attachment on, beat over medium-high speed. Add the sugar in gradually and keep beating until the mixture turns whitish in color and foamy.
  • Then add the olive oil in, threadlike.
  • Turn off the mixer and set the mixture aside.
  • Add the persimmon pulp to a blender or small food processor and pulse until smooth.
  • Transfer the persimmon pulp to a mixing bowl and add the spices, orange zest, and salt. Dissolve the baking soda with the brandy (or liqueur) and add to the bowl as well.
  • Stir well with a whisk for 2-3 minutes for the ingredients to combine thoroughly.
  • Then add the eggs in and mix gently with the whisk.
  • Gradually add the flour to the mixture while whisking gently with the whisk.
  • Finally, mix in the ground nuts.
  • Grease a bundt cake pan with butter and dust with some flour.
  • Transfer the cake batter to the pan and bake for about 40-45 minutes.
  • Then drop the temperature to 150°C / 302°F (140°C / 284°F on gas) and bake for 15-20 minutes more. Prick the cake with a knife to see if it's cooked through.
    NOTE: This is a slightly moist cake so the knife is not supposed to come out completely clean.
  • Remove the cake from the oven and let it cool for at least 2 hours at room temperature before flipping it over a plate.

To Make The Cream:

  • Add the cream to the bowl of your electric mixer. Start beating over medium-high speed and gradually add the sugar. Add also the pinch of nutmeg and the vanilla extract. Beat until stiff picks form.

Serving And Storing:

  • Slice the cake and serve it topped with fresh whipped cream and some cinnamon on top.
  • You can store the cake in an airtight food container at room temperature for up to 3 days or in the fridge for up to a week.
  • NOTE: As this whipped cream is made with a small amount of granulated sugar (not icing sugar) it will turn a bit runnier after a while. If you wish to use it again the next day, remove from the fridge and beat it for 2-3 minutes. And it will thicken again.

Nutrition

Serving: 1serving with whippedcream | Calories: 574kcal | Carbohydrates: 73g | Protein: 9g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 262mg | Potassium: 339mg | Fiber: 3g | Sugar: 33g | Vitamin A: 620IU | Vitamin C: 32mg | Calcium: 87mg | Iron: 3mg