Persimmon Mosaic Cake

Hello Dear Friends,

We got persimmon this year. As soon as I found it, I couldn't resist it no matter how mature it was. When the ones I bought released themselves in less than 2 days, I said I'd do something about it :) I had made an intensely spiced autumn cake with persimmons before. This is a recipe that you will like very much with its color and texture.

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Ingredients for Persimmon Mosaic Cake Recipe

• 3 pieces of eggs
• 1 cup powdered sugar
• 1 cup persimmon puree
• Half a glass of sunflower oil
• Half a cup of melted butter
• 2,5 water glass flour
• 2 soup spoons of cocoa
• 1 package baking powder
• 1 teaspoon of ground cinnamon

Fabrication:

1. Beat eggs and granulated sugar until foamy.
2. Add the palm puree and oil to the rising eggs and continue mixing.
3. Add the flour, cinnamon and baking powder and whisk until completely mixed.
4. Divide the cake mix in half, add cocoa to one half and whisk.
5. Line the baton cake mold with greaseproof paper, pour some cocoa dough.
6. Pour the plain dough onto the cocoa dough with the help of a spoon. Repeat this 2-3 times until all the dough is gone.
7. Mix the cake batter from the bottom up with the help of a toothpick or skewer.
8. Bake in the oven preheated to 180 degrees for 30-40 minutes until the inside comes out dry.
9. Check the inside with a toothpick, if it comes out dry, take it out of the oven.
10. Let it rest for half an hour. Remove the cake, which has come to room temperature, from the mold and serve by slicing.