Persimmon Cake Recipe

Name: Persimmon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1 1/4 cups sugar; 2 tablespoons butter melted and cooled; 4 persimmons; 1 teaspoon cinnamon; 1 Orange large, zest; 1 lemon large, zest; 1/4 teaspoon salt; 1/2 cup chopped walnuts; 2 3/8 cups flour; 2 teaspoons baking powder; powdered sugar to taste

Servings: persons

1 egg
1 1/4 cups sugar
2 tablespoons butter melted and cooled
4 persimmons
1 teaspoon cinnamon
1 Orange large, zest
1 lemon large, zest
1/4 teaspoon salt
1/2 cup chopped walnuts
2 3/8 cups flour
2 teaspoons baking powder
powdered sugar to taste

1
Preheat oven to 360u00b0F.
2
Grease a round cake pan with butter and line it with parchment paper.
3
Beat the egg yolk with sugar to a whitesh creamy mixture. Add butter, persimmons, cinnamon, orange zest, lemon zest, salt. Mix well. When the dough is homogeneous, add flour and baking powder.
4
Beat egg white until stiff. Add to batter.
5
Bake for about 40 minutes (or until a toothpick inserted into the center comes out clean). After removing from the cake pan, sprinkle with powdered sugar.

707

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 egg, 1 1/4 cups sugar, 2 tablespoons butter melted and cooled, 4 persimmons, and more.

Yes, Persimmon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Persimmon Cake

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