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Delicious Persimmon Walnut Cake for the Holidays
Alyssa

Delicious Persimmon Walnut Cake

Experience the flavors of fall with our spiced Persimmon Walnut Cake, featuring sweet persimmons, crunchy walnuts, and warm spices.
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Ingredients Method

Ingredients
  

  • 2 cups diced persimmon: Persimmons provide natural sweetness and moisture to the cake.
  • 3 eggs room temperature: Eggs are crucial for structure and stability, giving the cake its fluffy texture.
  • 1 cup granulated sugar: Sugar not only sweetens but also helps with browning and moisture retention.
  • 1/2 cup avocado oil: This oil adds richness and keeps the cake moist. It’s a healthy alternative to butter.
  • 2 1/2 cups sifted all-purpose flour: Provides the necessary structure for the cake.
  • 2 tsp baking powder: Leavening agent that helps the cake rise.
  • 1 tsp baking soda: Works with acidic ingredients to produce carbon dioxide aiding in leavening.
  • 1 tsp cinnamon: A warm spice that enhances the cake's flavor profile.
  • 1/2 tsp pumpkin spice: A blend that evokes the flavors of fall.
  • 1/4 tsp ginger powder: Adds a gentle warmth and depth of flavor.
  • 1 cup chopped walnuts: These nuts contribute a delightful crunch and rich flavor.
For the cream, gather:
  • 1 cup heavy whipping cream: Provides a rich and creamy topping for the cake.
  • 1 tbsp maple syrup: Adds a hint of sweetness and complements the persimmon flavor.
For the persimmon jam, you will need:
  • 1 cup diced persimmon: The base of the jam lending natural sweetness.
  • 1/2 tsp pumpkin spice: Adds warmth and flavor.
  • 1 tbsp maple syrup: Enhances the sweetness and richness of the jam.

Method
 

  1. Preheat your oven: Start by preheating your oven to 350°F (175°C). Prepare an 8x3 inch round cake pan by greasing it or lining it with parchment paper. This prevents the cake from sticking.
  2. Beat the eggs and sugar: In a stand mixer, combine 3 eggs and 1 cup of granulated sugar. Beat this mixture on high speed until it doubles in volume, achieving a light and airy consistency. This process generally takes about 5 minutes.
  3. Add the avocado oil: With the mixer still running, slowly add in 1/2 cup of avocado oil. Mix for another minute until combined evenly.
  4. Prepare the dry ingredients: In a separate bowl, whisk together 2 1/2 cups of sifted all-purpose flour, 2 tsp of baking powder, 1 tsp of baking soda, 1 tsp of cinnamon, 1/2 tsp of pumpkin spice, and 1/4 tsp of ginger powder. This helps ensure that the leavening agents are evenly distributed.
  5. Combine the mixtures: Gradually fold the dry mixture into the wet ingredients using a spatula. Mix gently to avoid deflating the egg mixture. Once combined, fold in 2 cups of diced persimmons and 1 cup of chopped walnuts.
  6. Pour and bake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. While baking, the cake will rise beautifully.
  7. Cool the cake: Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This step is crucial to maintain the cake’s texture.
  8. Prepare the whipped cream: While the cake is cooling, whip 1 cup of heavy whipping cream with 1 tbsp of maple syrup until soft peaks form. Keep this whipped cream chilled until you're ready to serve.
  9. Make the persimmon jam: In a blender, combine 1 cup of diced persimmon, 1/2 tsp of pumpkin spice, and 1 tbsp of maple syrup. Blend until smooth, then transfer to a jar for serving.
  10. Assemble and serve: Once your cake has fully cooled, spread the whipped cream generously on top. Layer with the persimmon jam, and for a beautiful finish, garnish with fresh persimmons and walnuts. Enjoy your creation!