Persimmon Cake with Sour Cream

March 20, 2020

Persimmon Cake with Sour Cream


  • Melted butter
  • 1 1/4 cup caster sugar
  • 1 cup milk
  • 2 eggs
  • 3 – 4 very ripe original or sweet persimmons – you need 1 1/2 cups of puree
  • 2 tsp vanilla bean paste or natural vanilla extract
  • 2 1/2 cups plain flour, sifted
  • 1/2 tsp baking powder, sifted
  • 2 tsp bi-carb of soda, sifted
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Generous pinch of ground cloves
  • 1/2 tsp salt

Preheat oven to 160ºC or 150ºC fan forced.

For persimmon puree, remove calyx and scoop pulp out with a spoon. Discard skin and seeds, then blitz pulp with a stick blender or blender to make 1½ cups of puree. Set aside at room temperature.

For the cake, with a pastry brush, thoroughly grease ring tin with melted butter. Spoon a couple of tablespoons full of plain flour into tin, turning and shaking it until the inside is completely coated. Bang tin firmly on bench top to loosen excess flour, then discard. With a whisk, roughly mix all the wet ingredients and sugar in a medium to large bowl. Fold dry ingredients into the wet mixture in 3 to 4 batches until you have a relatively smooth batter. Pour into the ring tin and bake for 50 mins to 1 hour, or until skewer comes out clean. Allow cake to sit for a few seconds before turning out onto a cooling rack.


  • 125g (1/2 cup) sour cream
  • 45g (1/4 cup) icing sugar mixture
To make the icing, use an electric beater to beat together the sour cream and icing sugar in a medium bowl until combined.

Enjoy with a cup of tea and a good book :)

Recipe from Persimmons Australia

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