Persimmon chocolate walnut cake
  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • ΒΌ cup butter
  • 1 cup persimmon puree
  • ½ cup sugar
  • 2 tsp cinnamon powder
  • 1 tsp clove powder
  • 2 tsp cardamom powder
  • 1 tsp nutmeg powder
  • 1 cup chopped walnuts
  • 2 tsp baking powder
  • 2 eggs
  • ½ cup milk
  1. Preheat oven to 178C.
  2. Grease a baking dish with non-stick cooking spray or oil and flour.
  3. Peel the persimmons and remove the pulp from inside. Puree it to a smooth liquid blend, without adding any water to it. Pass this through a sieve to remove the fibrous residue.
  4. Beat the butter with the sugar to form a fluffy white mixture. In a large bowl combine the flour, cocoa powder and baking powder. Add the eggs, one at a time, beating continuously. Slowly add the persimmon puree, the butter-sugar mixture and the milk. Finally add the cinnamon, cardamom powder, clove powder, nutmeg and the chopped walnuts and whisk well to evenly mix in the spices. Whisk with hand or mixer on medium till it becomes airy like a cake mixture.
  5. Transfer into the prepared baking dish. Bake at 375 deg F for 35-40 minutes. Insert toothpick in the centre to check if the cake is done. Let it cool completely before cutting into slices. You can store the cake in the refrigerator for at least a fortnight!
Recipe by Harvest Hub at