Persimmon honey cake

What the hell do you do with a persimmon? I’ve been discovering exactly what over the last few weeks, as I realised that all the summer seasonal fruits have dwindled off the shelves, and left me with a few recognisables that have food miles well over the 300 mark, a bunch of weird things, or apples. And more apples. And more apples. I’m sick of apples.

Next week, I’m launching into pomegranates or quinces, but in the meantime, I’m still on persimmons. There’s a nice little post coming shortly that will tell you all about how to choose and tame them, but in the meantime, here’s what my husband declares my best cake ever – even though, by his own words, he still hates fruit.

Persimmon honey cake

  • 3 eggs
  • 4 ripe persimmons, peeled and quartered
  • 1/4 cup milk
  • 125g salted butter, softened
  • 1 cup self raising flour
  • 1/2 cup sugar
  • 1/4 cup honey
  • pinch of turmeric

Preheat oven to 170°C and grease a bundt tin. Sift flour and turmeric.

Beat eggs and sugar on a medium-high speed for 3-4 minutes, until creamy and increased in volume. Add butter and honey and beat for 30 more seconds.*

Blitz persimmons and milk in a blender until smooth, then add to the egg mixture, folding gently, then fold in flour and turmeric.

Pour mix into the bundt tin and cook for approximately 40 minutes, or until the cake mix starts to pull away from the edges, and the top is firm to touch.

Served warm with butter, or ice with your choice of topping.

Note – frosting not included with this recipe – it’s a very adaptable cake and could simply be eaten warm with butter. I however used a drippy cinnamon icing (1/2 cup icing sugar, 1/2 tsp cinnamon, 2 tbsp boiling water) and a streusel mix I hastily made from some candied pecans and crumbled Pfeffernüsse (ginger biscuits). It would also be lovely with a citrus icing (I’m thinking yuzu or passionfruit), or even a cream cheese frosting like you might put on a carrot cake.

*the mix may appear a little curdled at this point. Don’t worry, this is just the softened pieces of butter. They will melt as the cake cooks, keeping the inside nice and moist.




2 thoughts on “Persimmon honey cake

Add yours

  1. I only ate a persimmon for the first time recently. I don’t know what I thought they’d be like but I was utterly blown away by their gorgeous taste. Best cake ever eh? Better try it soon


  2. This is lovely. I can’t get persimmons where I live now, but I grew up in California and they were abundant. I just used to eat them with a spoon, but this cake sounds way more fun!


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