Persimmon & cinnamon cake

I’ve always loved the colour of the persimmon. It’s golden orange and its rustic warm feel signals that Autumn is among us. The yellowing of leaves and the arrival of Autumn veggies and fruits are what I love about Autumn. The only thing that inevitably comes with it is the cold temperatures and the unbearable wait for Winter to be over…yes I know it’s not even here yet!

The days are getting shorter and colder. It’s not something I’ve very good with. I always say that I was probably a bear in my past life. In Winter, I’d go into a deep sleep and wake up at the break of Spring.

The shorter days mean it’s getting darker earlier as well. And of course, that means less time to take photos.

I’ve also been craving for soups and warming dishes, and there’s been a fair bit of soup making at home lately.

The other day at South Melbourne Market, we managed to grab a few bags of little persimmons for $1 a bag. Each bag was huge. More a kilo each. There was no way we could eat that many so I decided to make something with them. What I thought of was a persimmon cake.

The only problem was, when I started making it, I didn’t realise there wasn’t enough flour. But since I had already pulped the persimmons and did all the other prep, I decided to make it anyway. So if you look carefully, the cake is a bit shorter than what it should be. 😛 Ehe…

Still, it was a good cake and goes very well with some hot tea.

I don’t like my cakes with too many spices so I didn’t include all the spices from the recipe that I adapted from Desserts For Breakfast.

Is it cold where you are? What do you like to eat when it’s cold?

Persimmon cinnamon cake
Yields 1
A delicious and moist cake using persimmons and cinnamon.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. 2 cups plain flour
  2. 3/4 tbsp salt
  3. 1 1/2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1 tsp ground cinnamon
  6. Puree of 4 large persimmons
  7. 1 cup vegetable oil
  8. 270g granulated sugar
  9. 3 whole eggs
  10. 1 tsp vanilla essence
  11. Powdered sugar to dust
  1. Preheat oven to 165 degrees Celcius (or 325 Fahrenheit). Grease a large cake pan.
  2. In a large bowl, mix together the flour, baking powder, baking soda, salt, sugar and cinnamon until combined.
  3. In a separate bowl, whisk together the persimmon puree, sugar and vegetable oil. Add in one egg at a time and whisk thoroughly. Slowly add in the dry ingredients, don't overmix.
  4. Pour mixture into the greased cake tin and bake in the preheated oven for about 50-60 minutes or until cooked through (when a skewer comes out clean).
  5. Cool completely on a cooking rack before consuming. Dust with icing sugar and serve with some ice cream or cream and.
  1. You can use the puree of either fuyu or hachiya types by removing the skin and blending in a food processor.
  2. Feel free to add cloves and ground nutmeg to give the cake more spice.
Adapted from Desserts For Breakfast
Adapted from Desserts For Breakfast
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