The English Post

Sugar free persimmon cake

Written by Veronica Lavenia

Sugar free persimmon cake it’s a classic of my Autumn baking. I am very proud of this cake you also find in one of my books. It is one of my favorite sweet from my childhood. My mother prepared it with whole-wheat flour and a tablespoon of honey. As an adult, I prefer it sugar and bakimg powder free. The only sweetener in this cake are persimmons.

If you prefer a cake with baking powder, choose the organic one. Compared to chemical baking powder, the organic one does not contain aluminum or an additive such as disodium diphosphate (E450).

My sugar free persimmon cake, gives off a unique scent and remains slightly moist inside and expresses its full flavor and fragrance if eaten freshly baked or on the day.

Sugar free persimmon cake: Ingredients

Serves 8-10

150 g (5 oz) persimmon pulp

6 tbsp extra virgin olive oil (or 8 tbsp organic cold-pressed sunflower oil)

Pinch of sea salt

Grated rind of half unwaxed lemon

2 tbsp organic sultanas

1 large  free range organic egg

250 g (9 oz) whole-wheat flour, sifted

15 g (½ oz) organic baking powder

Sugar free persimmon cake: Method

  1. Preheat the oven to 180°C (350°F).
  2. Mix the persimmon pulp with oil, sea salt, lemon peel and sultanas (washed and dried).
  3. Add the egg and stir quickly. Sift the flour with the baking powder and mix.
  4. Add the dry mixture to the liquid ingredients and stir.
  5. Pour the batter into a greased and floured pan and bake for 35 minutes.

Don’t miss:

Gluten free cornmeal ciambella

Stone ground flours: why to choose them

About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate