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    November 23, 2014

    persimmon and cinnamon cake

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    This way my first time trying a persimmon, i really liked it. I decided chop one up and put it in this brown sugar cinnamon cake.

    Rather than ice it completely i decided to make this a naked cake. I don’t know why but I just love how they look.
    Sponge recipe 
    Approx 1 and half cups 300g butter
    1 cup 200g brown sugar
    Half cup100g caster sugar
    2 cups 300g self raising flour
    5 eggs
    2 tsp Cinnamon
    1 tsp vanilla extract
    2 tbsp milk
    1 persimmon 
    preheat the oven to 180c 350f
    grease and line two 6 inch tins
    In a bowl add the sugars and butter and mix together until soft and fluffy. 
    Add the eggs one at a time making sure each one is properly combined before adding the next.
    then add the vanilla extract and mix in,  
    next add the flour and cinnamon and fold in. To loosen the batter a little add the milk.
    chop the persimmon into small chunks and stir through the batter. Spoon evenly into the two tins
    bake for 45 50 minutes
    let cool
    For frosting
    600 ml double cream
    3/4 cup 200g cream cheese
    6 tbsp icing sugar
    1 tbsp vanilla extract
    whip the cream and icing sugar until thick then add the vanilla extract and cream cheese and mix well. 
    Slice the sponges i two then place one on a cake plate and add some frosting then add another piece of sponge and continue building up the cake. Frost the cake like you would for dirty icing. 

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    8 Comments

    1. June Baby says

      November 23, 2014 at 9:27 pm

      Looks like a wonderful cake! Great way to start out with persimmon 🙂 I love the "naked" presentation too, it is very elegant. 😀

    2. Valentina Duracinsky says

      November 23, 2014 at 9:58 pm

      this looks so good! I love the naked cake look too!

      Valentina

    3. Laura (Tutti Dolci) says

      November 24, 2014 at 2:08 am

      Such a lovely cake, I like the naked cake look!

    4. Katrina @ Warm Vanilla Sugar says

      November 24, 2014 at 9:12 pm

      Stunning. I ate a persimmon today on the train and it was so ripe that the juice was running down my arm! It was the first one I've ever tried, so it's a super delight to see this recipe today!

    5. Monika Bourderioux says

      November 28, 2014 at 11:45 am

      Looks great Aimee! I will try your recipe. Thanks for sharing.
      I've prepared French Mousse au Chocolat for Kerryanne and I decorated it as I love crafting as well.

    6. Anonymous says

      December 3, 2014 at 8:51 pm

      What are these links after your post?? Blogs you like or what?? It's very annoying there..

    7. carmen Tartaglia says

      November 17, 2015 at 8:43 pm

      What a fabulous site! the simplicity of THE ingredients ALONG with the INSPIRING CREATIVITY use to decorate the pastry and desserts is wonderful! THANKS for sharing.

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