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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Looks like a wonderful cake! Great way to start out with persimmon š I love the "naked" presentation too, it is very elegant. š
this looks so good! I love the naked cake look too!
Valentina
Such a lovely cake, I like the naked cake look!
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!
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.
What are these links after your post?? Blogs you like or what?? It's very annoying there..
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.