Monday, July 16, 2018

Persimmon Pudding Cake with cream cheese frosting

 High in fibre, vitamin, and low in calorie, Persimmon is good for your health.


I rarely use persimmon as it's hard to find good quality one. Last week, I got delicious non-astringent persimmon (First Fresh persimmon from New Zealand) from City Fresh Fruit (they deliver fresh fruit to any where in Thailand). So I think it's time for me to make delicious cake from delicious (and healthy fruit!).
This cake is very, very moist as you can see from the name of the cake it's pudding cake ^^, because we put load of the persimmon into the cake (about 1 and a half persimmon). It's close to carrot cake both in texture and look. But I think the persimmon in the cake may not be enough, so I add extra persimmon in a form of light compote. It's persimmon that boiled in light syrup until soften, and we use it as decoration plus it's delicious too.


Recipe: Persimmon pudding cake
สูตรภาษาไทย: พุดดิ้งเค้กลูกพลับ
日本語のレシピ:柿のプディングケーキ
Youtube: พุดดิ้งเค้กลูกพลับ, Persimmon pudding cake, 柿のプディングケーキ


Persimmon Pudding Cake with cream cheese frosting
Makes 18 cm cake



Persimmon Pudding Cake
250 g ............................ Persimmon, peeled and cut into pieces 
110 g ............................. Milk 
145 g ............................. All purpose flour
1 tsp ............................. Baking soda
1/4 tsp ......................... Cinnamon
65 g .............................. Unsalted butter
1/4 tsp ......................... Salt
100 g ............................ Brown sugar
1 ................................... Egg
50 g .............................. Walnut, chopped

Cream cheese frosting 
80 g .............................. Cream cheese (Room temperature)
...................................... Pinch of Salt
1/4 tsp .......................... Vanilla extract
60 g .............................. Unsalted butter
55 g .............................. Icing sugar

Persimmon light compote
100 ml ......................... Water 
30 g ............................. Granulated sugar
1 .................................. Persimmon, peeled and slice into thin pieces
.................................... Orange food colouring (optional)






Preheat an oven to 180℃
Line 18 cm cake pan with baking paper.


 Put persimmon into a food processor bowl, process until fine.


 Mix with milk.


 Set aside.


 Sift flour, baking soda and cinnamon together.


 Beat the butter and salt until smooth, add the brown sugar and beat to combine.
Put the egg into the bowl, and beat to combine.


 Mix in 1/3 of flour mixture.


 Fold in half of the persimmon mixture.


 Fold in half of the rest of the flour.


 Fold the rest of the persimmon mixture.


 Put the rest of the flour mixture and walnut into the bowl.


 Fold to combine.


 Pour into the prepared pan.


 Bake for 45-50 minutes or until the toothpick insert into the center come out clean.
Let it cool completely on wire rack.


 Beat the cream cheese with salt and vanilla until smooth, add the butter and beat until smooth.


 Put the icing sugar into the bowl.


Beat until smooth.


 Put water and sugar into a saucepan.
Place over medium heat until the sugar melted.
Remove from the heat.


 Put the persimmon slices into the saucepan with orange food colouring (if using).


Place over medium heat until the persimmon become soft.

 Remove the persimmon slices from the water and place over a piece of paper towel.
Let it cool completely before using.


 Spread the cream cheese frosting over the cake.
Decorate with persimmon compote.


Ready to serve!



Persimmon Pudding Cake with cream cheese frosting

3 comments:

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