Persimmon Breakfast Cake
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Super easy, deliciously moist fruity cake - perfect as brunch or coffee treat.
Serves:1 loaf cake
Equipment
- 1 loaf pan, lined with greaseproof paper
Ingredients
- 220 g all-purpose flour or white spelt flour
- ½ tsp baking soda
- 1 tsp baking powder
- ⅔ tsp salt
- 1 tsp orange zest
- ½ tsp each of cinnamon
- pinch ground nutmeg
- 1 tsp ginger
- 200 g sugar
- 110 g soft butter
- 2 large lightly beaten at room temperature
- 80 ml freshly squeezed orange juice
- 250 ml persimmon puree (approx 2 fruits) Halve and remove any seeds, then pulse in the blender until smooth
- 100 g lightly crushed walnuts or almonds
- 120 g dried fruit; raisins, finely chopped apricots or dates dusted with flour
Instructions
- Pre-heat the oven to 180 °C
- Melt the butter with the cinnamon, nutmeg, and ginger and leave it to cool.
- Sieve the dry ingredients and whisk in the orange zest. Sieving is important to ensure the baking powder and soda are evenly distributed.
- Whisk the butter with the eggs and persimmon puree.
- Make a well in the dry ingredients, stir in the egg mixture, and then add the orange juice. Fold in the nuts and raisins.
- Bake on the middle shelf for an hour. Check on it at about 40 minutes and cover with foil if it is browning too quickly. Ready when a knife comes out clean.
- Let it cool for 5 minutes in the pan, and then lift the cake out with the grease-proof paper to cool completely. Serve as is or toasted and buttered for breakfast or as a cake with tea!
Notes
Inspired by David Lebovitz's Persimmon Bread Recipe.
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