Persimmon Cake (moist and spiced)

Ingredients

• 550 grams (2 cups + 3 tbsp) persimmon pulp (from very ripe persimmons)
• 3 medium-sized eggs
• 250 grams (1 1/4 cup) sugar
• 50 ml olive oil
• 100 grams (5 tbsp) honey
• 3 tablespoons brandy or almond liqueur
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom (green)
• 1 orange zested
• 125 grams (1 1/4 cups) coarsely ground almonds
• 80 grams (1/2 cup + 1 tbsp) coarsely ground walnuts
• 350 grams (2 3/4 cup) all-purpose flour (sifted)
• 450 ml heavy cream
• 3 tablespoons sugar
• 1/2 teaspoon vanilla extract
• a pinch of nutmeg
• ground cinnamon (to serve with)

Instructions

1. 1

   --- To Make The Cake: ---

2. 2

   Preheat oven to 170°C / 338°F or (160°C / 320°F on gas).

3. 3

   Add the eggs to the bowl of your electric mixer and with the whisk attachment on, beat over medium-high speed. Add the sugar in gradually and keep beating until the mixture turns whitish in color and foamy.

4. 4

   Then add the olive oil in, threadlike.

5. 5

   Turn off the mixer and set the mixture aside.

6. 6

   Add the persimmon pulp to a blender or small food processor and pulse until smooth.

7. 7

   Transfer the persimmon pulp to a mixing bowl and add the spices, orange zest, honey, and salt. Dissolve the baking soda with the brandy (or liqueur) and add to the bowl as well.

8. 8

   Stir well with a whisk for 2-3 minutes for the ingredients to combine thoroughly.

9. 9

   Then add the eggs in and mix gently with the whisk.

10. 10

    Gradually add the flour to the mixture while whisking gently with the whisk.

11. 11

    Finally, mix in the ground nuts.

12. 12

    Grease a bundt cake pan with butter and dust with some flour.

13. 13

    Transfer the cake batter to the pan and bake for about 40-45 minutes.

14. 14

    Then drop the temperature to 150°C / 302°F (140°C / 284°F on gas) and bake for 15-20 minutes more. Prick the cake with a knife to see if it's cooked through. NOTE: This is a slightly moist cake so the knife is not supposed to come out completely clean.

15. 15

    Remove the cake from the oven and let it cool for at least 2 hours at room temperature before flipping it over a plate.

16. 16

    --- To Make The Cream: ---

17. 17

    Add the cream to the bowl of your electric mixer. Start beating over medium-high speed and gradually add the sugar. Add also the pinch of nutmeg and the vanilla extract. Beat until stiff picks form.

18. 18

    --- Serving And Storing: ---

19. 19

    Slice the cake and serve it topped with fresh whipped cream and some cinnamon on top.

20. 20

    You can store the cake in an airtight food container at room temperature for up to 3 days or in the fridge for up to a week.

21. 21

    NOTE: As this whipped cream is made with a small amount of granulated sugar (not icing sugar) it will turn a bit runnier after a while. If you wish to use it again the next day, remove from the fridge and beat it for 2-3 minutes. And it will thicken again.