Ingredients, Recipes · 15 Novembre 2024
PERSIMMON AND COCOA CAKE
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Persimmon and Cocoa Cake: A Simple, Delicious, Wholesome Autumn Recipe
Looking for an indulgent yet light cake? Try Persimmon and Cocoa Cake, an autumn dessert everyone loves for its unique flavour and exceptionally soft texture! With just 80 grams of sugar, it is perfect for a guilt-free breakfast or afternoon treat.
Thanks to my stone-ground wholemeal Maiorca flour, and the natural sweetness of persimmons, you can make a wholesome, delicious dessert. Every bite melts in your mouth, offering a uniquely light and flavourful experience.
what’s
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Metod:
How to Make Exceptionally Soft Persimmon and Cocoa Cake
Wash the persimmons, scoop out the pulp and blend until smooth and velvety.
Separate the eggs. With an electric whisk, beat the yolks and sugar for 10 minutes until pale and fluffy.
Gently stir the pulp into the beaten yolk mixture.
Sift the flour and cocoa, then add to the mixture with the cinnamon and baking powder. Mix until smooth.
Add a pinch of salt to the whites and whisk to stiff peaks. Gently fold into the batter, working from the bottom upwards.
Pour the batter into a buttered and floured 24 cm cake tin. Bake in a preheated conventional oven at 180°C for about 50 minutes.
Let the cake cool, dust with unsweetened cocoa and enjoy its soft texture and fragrance.
FEDERICA’S TIPS
Perfect for Autumn
This cake brings out the sweet, creamy flavour of persimmons, the quintessential autumn fruit. My Maiorca flour adds a wholesome Sicilian touch.
― storage and serving ―