Persimmon cake with walnuts

This easy recipe to prepare a persimmon cake gives a spectacular result: a juicy texture with a touch of citrus and a crunch of nuts.

Persimmon cake with walnuts

If you like to use apples in the preparation of various dishes and desserts, you are going to love this persimmon cake with walnuts. Its texture and flavor are similar and when adding fruit to the dough the result is a juicy cake with an extraordinary flavor.

Best of all, you don’t need to be a pastry specialist for this cake to come out delicious. In fact, it is a fairly simple recipe.

Persimmon cake with walnuts, a sweet and aromatic treat

Persimmon cake with walnuts

Persimmons is a fruit native to Asia that is spreading more to the rest of the world.

Persimmon, also known as rosewood, is a fruit native to China. More and more present in many kitchens, it is rapidly gaining followers. And the truth is that reasons for this are not lacking.

These little orange treasures are sweet, aromatic and with a smooth texture reminiscent of a pudding. They also provide a large amount of nutrients so adding them to your regular diet is an excellent option to take care of yourself.

If you want to offer a snack or a homemade dessert, this is a guaranteed success with a fairly simple preparation. You can also give it your personal touch of flavor and get endless different versions. Without a doubt, the best treat to eat from time to time!

Ingredients for the preparation of the persimmon cake with walnuts

2 large persimmons (weighing approximately 500 grams).
50 grams of walnuts.
300 grams of flour.
240 grams of sugar.
4 eggs
120 milliliters of sunflower oil or olive oil with a mild flavor.
1 sachet of yeast.
A pinch of salt.
1 orange and 1 lemon.
Margarine or butter and a little flour to grease the mold.
The difficulty of the recipe is low and requires about 15 minutes to prepare and 40 to cook. In addition to the ingredients, a rectangular mold measuring 26 x 20 centimeters and a mixer or food processor are necessary.

Step-by-step recipe description

Persimmon cake with walnuts

Persimmon can be used in endless sweet recipes.

Before you start, turn the oven to 220 degrees Celsius with heat up and down.
Next, grease the rectangular mold (type sponge or plum cake) with a little margarine or butter. Sprinkle with flour and remove the remains with a few light blows upside down.
The first step in making the persimmon cake is to wash the orange and lemon well. Grate the skin of both fruits and reserve.
Clean the persimmons and grind the meat roughly, since if it is too fine it acquires a too liquid texture. There are two ways to separate the pulp from the fruit. If the fruit is soft, it is only necessary to cut it in half and remove with the help of a spoon. On the contrary, if the pieces are less ripe, it is preferable to peel and cut the fruit into quarters and then grind with the help of a blender.
Cut the walnuts in half or into smaller pieces if desired.
Crack the eggs and pour into a large bowl. Add the pinch of salt and beat. After a moment, add the sugar as well and continue mixing until a little foam appears.
Pour the oil little by little while continuing to work with the mixer. There should be a bound texture similar to that of mayonnaise. Then mix with the persimmon pulp.
Add the orange and lemon zest.
Mix the flour with the baking yeast and sift. Add little by little together with the rest of the ingredients and mix well so that there are no lumps.
After this step, you can pour the dough into the mold and place the walnuts on top. The more whole they are, the more decorated the top of the cake will be. Also sprinkle with a little sugar.
Put the mold in the oven and cook for 40 minutes at 155 degrees with only low heat. After this time, prick with a toothpick and if it comes out clean, it is ready.
Let it lose a bit of temperature, unmold and place on a rack to finish cooling. And the cake is ready to consume.
This recipe admits some variations such as adding raisins or dried apricots to the dough. It’s also possible to get a different flavor by using vanilla or cinnamon instead of the citrus zest.

A delicious persimmon cake with walnuts for a special moment

With the recipe for this soft and fluffy cake, a homemade sweet is more advisable than those made in an industrial way. However, it is still preferable not to abuse them and reserve it to taste from time to time.

The best time to do it is at breakfast or a snack, either alone or accompanied by some fresh fruit or yogurt. With a glaze or a suitable decoration it is also a perfect dessert to finish a meal with guests.

For best results, always try to choose quality ingredients. When buying persimmons, look for those larger and with the appearance of being well stuffed. The skin should be smooth and shiny without bruises or blemishes.

The best time for this fruit is autumn and winter. So to enjoy it all year round and often cook a persimmon cake there is the possibility of preserving the pulp. By following these tips, they can be safely prepared and stored.

If you liked this recipe, we encourage you to prepare other cakes with fruits and some delicious recipes with persimmons that the whole family will surely like.