• Hannah

Persimmon Cake

Updated: Nov 5, 2020

What do you do with all those leftover, over-ripe persimmon fruits that you accumulate? (Or is that just me?) Actually, I rarely buy them, a friend gave me some and they were quite securely in the too squishy to be enjoyable to eat stage and so, like most other over-ripe fruits in my home, they winded up in a cake. it was cinch to make and I added orange- flavoured icing on the top which gave it an extra layer of sticky yumminess. Oooh and it's a fat-free sponge! For more fabulous healthy bakes, why not check out: http://Feedmebeautiful.com.


Ingredients


  • 2 ½ cups all-purpose flour

  • ½ teaspoon baking powder

  • 2 teaspoons baking soda

  • ½ teaspoon salt

  • 2 cups sugar

  • 1 cup milk

  • 2 cups persimmon pulp

  • 2 eggs

  • 2 teaspoons vanilla extract


Method


  • Step 1: Preheat oven to 150 degrees C (300 F). Grease and flour a 9x13 inch cake pan.


  • Step 2: Whisk together the flour baking powder, baking soda, salt, and sugar in a bowl, set aside. Whisk together the eggs, persimmon pulp, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan.


  • Step 3: Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before icing.



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