Gteaux Aux Kakis Persimmon Cake
Transport your taste buds to a world of cozy seasonal flavors with the delectable Gâteaux aux Kakis, a moist and fragrant persimmon cake that celebrates the natural sweetness of ripe kakis. Bursting with rich notes of cinnamon and nutmeg, this French-inspired dessert is perfectly balanced with creamy butter and a tender crumb. The star ingredient—pureed persimmons—lends a subtle, honeyed fruitiness, while hints of vanilla and a delicate dusting of powdered sugar elevate this cake to a show-stopping centerpiece for autumnal gatherings or holiday feasts. Easy to prepare in under an hour, this recipe offers an elegant twist on traditional desserts, making it ideal for impressing guests or simply savoring with a warm cup of tea.
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Recipe Information
Ingredients
- 2 large ripe persimmons (kakis)
- 200 grams all-purpose flour
- 150 grams granulated sugar
- 115 grams unsalted butter
- 2 large eggs
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 60 milliliters milk
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (for topping)
Instructions
Preheat your oven to 175°C (350°F) and butter and flour a 9-inch round cake pan or line it with parchment paper.
Peel the persimmons, remove the seeds if necessary, and puree the flesh using a blender or food processor until smooth. Set aside.
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy using a hand or stand mixer.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then mix in the vanilla extract.
Stir in the persimmon puree until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is cooled, dust the top with powdered sugar for a decorative finish. Serve and enjoy!
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 27.5 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
