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Recipe by
Persimmon cake is perfect to make in the autumn season; my version is enriched with cinnamon. Ideal for breakfast, a snack and after meals.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: In a bowl, put the whole eggs and sugar and whisk with electric beaters until you get a light and frothy mixture.
Step 2 of 6: Peel the persimmons and add them to the eggs and sugar. Mix with the beaters for a few more minutes, then add the oil.
Step 3 of 6: Gradually incorporate all the sifted 00 flour, cinnamon and baking powder, mixing until you get a smooth mixture.
Step 4 of 6: Once ready, pour the mixture into a buttered and floured or oiled cake tin.
Step 5 of 6: Bake the persimmon cake in a preheated fan oven at 160/170° for about 45 minutes until it is cooked inside as well; check with the toothpick test.
Step 6 of 6: Once ready, remove the persimmon cake from the oven and let it cool completely before taking it out of the pan.
In summary: Not suitable for vegans · Allergens detected: Gluten and Eggs
In gray: not detectedDetected
| Average values | Per serving118 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,188 kJ284 kcal | 1,011 kJ242 kcal |
| Fat | 5.96 g | 5.07 g |
| of which saturated fatty acids | 1.16 g | 0.99 g |
| Carbohydrates | 53.98 g | 45.94 g |
| of which sugars | 25.36 g | 21.58 g |
| Fibre | 2.33 g | 1.98 g |
| Protein | 6.78 g | 5.77 g |
| Salt | 0.12 g | 0.1 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
