This delicious soy-free European Persimmon Bundt Cake is made with freshly picked persimmons, granulated sugar, butter, eggs and all purpose flour. Topped with crunchy walnuts for a perfect dessert or snack.
Special diets: Vegetarian | soy-free |
️Allergens: not vegan | gluten | lactose | nuts | eggs |
⏱ 66 mins – easy
🍽 10 servings – 417 kcal per serving
|
Serving 161g |
Fat 14g |
Sat. fat 6g |
Sodium 285mg |
|
Carbs 67g |
Fibers 3g |
Sugars 43g |
Proteins 5g |
INGREDIENTS
- 4 persimmons
- 1.5 tsp baking soda
- 1.75 cups granulated sugar
- half cup butter
- 3 eggs
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp ground cinnamon
- half tsp allspice
- a quarter tsp ground cloves
- three quarters cup walnuts
TOOLS
- 1 knife
- 1 oven
- 2 fork
- 1 Bundt pan
- 2 bowl
- 1 spoon
STEPS
Chop walnuts. Peel persimmons and Chop them.
Add baking soda to chopped persimmons in a bowl.
Purée chopped persimmons using a fork for 2 minutes.
Put granulated sugar, butter, cracked eggs, vanilla extract and all-purpose flour in a bowl. Add chopped walnuts, ground cinnamon, allspice and ground cloves. Mix the contents using a spoon and add mixture to the persimmon puree.
Mix the batter using a spoon.
Pour batter into bundt pan.
Preheat the oven to 390°F.
Put the bundt pan in hot oven and cook for 55 minutes.
Turn the heat off and remove the persimmon bundt cake from the oven..
It’s ready to be served !
