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Spiced Persimmon Cake
One persimmon goes into the sponge layers, chopped and folded into a cinnamon-spiced butter cake made with both soft light brown and caster sugar for depth. The frosting combines 600 ml of thick double cream with 200 grams of cream cheese and icing sugar, beaten to a texture that spreads thickly but stays light. A second persimmon slices thin for the top decoration, finished with edible leaves. The semi-naked finish means the frosting applies loosely, keeping the sides visible. Serves 8.
Equipment
- Oven
- Cake Pan
- Hand Mixer
Ingredients
- 200 g (7 oz) soft light brown sugar
- 100 g (3½ oz) caster (superfine) sugar
- 300 g (10½ oz) unsalted butter
- 5 eggs
- 1 teaspoon vanilla extract
- 300 g (10½ oz/2 cups) self-raising flour
- 2 teaspoons ground cinnamon
- 30 ml (1 fl oz) milk
- 1 persimmon
- 600 ml (21 fl oz) thick (double/heavy) cream
- 80 g (2 ¾ oz) icing (confectioners’) sugar
- 200 g (7 oz) cream cheese
- 1 tablespoon vanilla extract
- 1 persimmon, sliced, and unsprayed/organic edible leaves (such as bay leaves) to decorate
Instructions
- 1Preheat the oven to 180°C (350°F). Grease and line two 15 cm (6 inch) round cake tins.
- 2Beat the soft light brown sugar, caster sugar, and butter in a large bowl until soft and fluffy. Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- 3Stir in 1 teaspoon of the vanilla extract. Fold in the self-raising flour and ground cinnamon, then pour in the milk to loosen the batter.
- 4Chop one persimmon into small chunks and gently fold it into the batter. Divide the mixture evenly between the two prepared tins.
- 5Bake for 45 to 50 minutes. Insert a skewer into the center of the cakes to check for doneness; it should come out clean.
- 6Let the baked cakes rest in their tins for 10 minutes before transferring them to a wire rack to cool completely. Don't rush the cooling process, or your frosting will melt.
- 7Whip the thick cream and icing sugar together until thick. Blend in the remaining 1 tablespoon of vanilla extract and the cream cheese until smooth.
- 8Cut each cooled sponge in half horizontally to create four layers. Set one layer on a serving plate, spread a portion of the frosting over it, and repeat with the remaining layers.
- 9Apply a thin crumb coat of frosting around the outside of the cake. Garnish the top with fresh persimmon slices and edible organic leaves.
Notes
- Storage: Keep leftover cake in an airtight container in the fridge for up to 3 days. Let it sit at room temperature for 30 minutes before eating for the best texture.
- Decorating: A 'dirty icing' or semi-naked finish means spreading a very thin layer of frosting on the outside so the cake layers peek through.
- Make ahead: You can bake the sponge cakes a day in advance. Wrap them tightly in plastic wrap and store at room temperature until you're ready to frost.
Recipe Details
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