Persimmon Cake
Updated: Mar 26, 2021
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.
