This lovely autumn cake is great with a nice cup of tea…or a Martini. The cinnamon and nutmeg give it a touch of orient.
Persimmon and pecan cake
A tasty autumn cake with a touch of orient
Servings 1 cake form
- 1 cake form - rubbed with butter on the inside
- 260 g flour I used 100g whole wheat flour and the rest white flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate
- 150 g sugar I used brown sugar
- 60 g pecan nuts roughly chopped
- ½ teaspoon salt
- 60 g cold butter
- 260 g persimmons make sure they are super ripe
- 3 large eggs
- 1 orange, zest only make sure you use a bio orange
- 2 teaspoons ground cinnamon
- ⅔ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- In a bowl mix all the dry ingredients (flour, sugar, baking powder and bicarbonate) before adding the butter in small cubes. With your hands gently rub the butter into the dry ingredients. Set aside.
- Roughly chop the pecan nuts and add them to the four mixture.
- Peal the persimmons and squash them with a folk in a small bowl, then add them to the mixture.
- Lightly beat the eggs in a small bowl before adding them to the mixture.
- To finish off, add the cinnamon, nutmeg and orange zest. Mix thoroughly and pour the batter into a cake form.
- Bake at 170° for about 50 minutes or until the cake is done (test by sticking a needle into the cake, which should come out dry). Let it cool off for about 30 mins before taking it out of the cake form.