Season: Autumn
Ingredients – Serves 6
300 g of white spelt flour
150 g of raw cane/brown sugar
500 g cleaned and ripe persimmon
2 eggs
2 tablespoons of extra virgin olive oil
1 teaspoon of grated lemon peel
2 tsp Fruit Masala Virya®
1 pinch of rock salt
1 tablespoon of vanilla baking powder
Method
After washing and cleaning the persimmon, remove the skin, crush them in a bowl with a fork and mix with 1 teaspoon of Fruit Masala Virya®.
Separately, in another bowl, whisk the eggs with the sugar until the mixture is light and fluffy. Slowly add the sifted flour, oil, salt, lemon zest, the remaining Fruit Masala Virya®, the persimmon pulp. Gently mix together and pour into the baking tray lined with baking paper. Bake in a preheated oven at 180 ° C for about 40 minutes, until the surface has a golden colour. Always do the toothpick test: insert it in the centre of the dough and remove it immediately. The cake is cooked when the toothpick comes out clean.