Persimmon and walnut cake, a delicious homemade recipe... We recommend making the most of persimmon season. With this recipe, it’s now possible to use fruit that has become very, very ripe.

Ingredients:

4 eggs

1 1/2 cups sugar

1 teaspoon vanilla

A pinch of salt

1 tablespoon vinegar

1/2 cup melted butter or oil

3 cups flour

1 tablespoon baking powder

2 tablespoons powdered milk

1/2 kilo ripe persimmons (about 5 small or 3 large)

1 cup ground walnuts

1/2 teaspoon cinnamon

For garnish/optional:

Walnuts

Sugar syrup

Powdered sugar

Method:

In an electric mixer, beat the eggs, sugar, vanilla, salt, and vinegar well until the mixture turns white.

Add the butter or oil and continue beating.

Add the powdered milk, then the flour and baking powder after sifting them together, and continue beating.

Meanwhile, peel the persimmons, mash the fruit with a fork, and add them to the cake batter. Stir with a wooden spoon from bottom to top.

Finally, add the ground walnuts and cinnamon and continue folding from bottom to top until combined.

Pour the mixture into a pan greased with oil and dusted with flour.

Preheat the oven to 170°C and bake on the middle rack for 50 minutes, or depending on your oven. You can open the oven after at least 30 minutes, then test the cake with a wooden skewer to see how much longer it needs.

Once the cake has cooled, brush the top with sugar syrup, dust with powdered sugar, and decorate with walnut halves.

This persimmon and walnut cake recipe is from a friend and cook at the Shou Tabkhin Al-Youm site

Amir Youssef

Click on Amir’s name to visit his page on our site and discover his delicious recipes

Learn about salty kaak

Click the link to make zalabia

For more from Amir, learn how to make savory cheese and zaatar cake

Also from Amir, here is Kaak Al-Abbas

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Persimmon and Walnut Cake

Prep checklist

Cooking notes