Persian Persimmon Cake

By Roxane Baxter.

This recipe was provided by an Iranian friend from the San Francisco Bay Area. I have many fond memories of delicious family celebrations at her home, with massive amounts of amazing Persian food. Since it’s persimmon (kaki) season, I wanted to share this tasty option for those who may not be fans of eating the raw fruit.

This is a lovely and moist treat, and can be enjoyed with tea or coffee.

Wet Ingredients

• 4 eggs

• 1 cup (8 fluid ounces / 236 ml) vegetable oil, coconut oil, or butter

• 1-¼ cups (250 grams) white sugar

• 2 teaspoons vanilla extract

• 3 Fuyu persimmons, peeled, chopped, then pureed

Dry Ingredients

• 2 cups (250 grams) all-purpose white flour

• 1 teaspoon baking powder

• 2 teaspoons baking soda

• ½ teaspoon cinnamon 

• ¼ teaspoon salt

• ½ cup chopped walnuts, pecans, or cashews

• 2 tablespoons powdered sugar – for the top after baking and cooling

Directions

• Preheat oven to 350 degrees F (150 degrees C). Grease and flour a 9 x 13 inch (23 x 33 cm) cake pan or Bundt pan.

• In a bowl mix together the eggs, oil or butter, vanilla extract and sugar until well blended.  Add persimmon pulp and set aside.

• Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a bowl, and set aside.

• Fold the persimmon mixture into the flour mixture, and blend until no lumps remain. 

• Add the nuts to the mixture and blend.

• Pour into the prepared pan.

• Bake in preheated oven until a toothpick inserted into the centre comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before sprinkling on the powdered sugar.