Fresh Persimmon Cake

Name: Fresh Persimmon Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 355 milliliters cake flour; 591 milliliters confectioners sugar; 1 large egg yolk, at room temperature; 2 larges eggs, at room temperature; 2 ripe but firm fuyu persimmons; 1 Tbsp lemon juice; 177 milliliters mascarpone cheese, at room temperature; 118 milliliters milk, at room temperature; 0 teaspoons salt; 59 milliliters sugar; 113 grams tablespoons unsalted butter, at room temperature; 1 vanilla bean pod, seeds scraped out

For 72 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 389 calories, 5g of protein, and 19g of fat each. From preparation to the plate, this recipe takes approximately 2 hours. If you have but fuyu persimmons, sugar, confectioners' sugar, and a few other ingredients on hand, you can make it.

Instructions

For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Coat one 9-inch round cake pan with baking spray.

Ingredients you will need

Baking Spray

Equipment you will use

Cake Form

Oven

Sift together flour, baking powder, and salt; set aside.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

In large bowl, beat butter, mascarpone, sugar, and vanilla bean seeds on medium speed until light and fluffy, about 3 minutes.

Ingredients you will need

Vanilla Bean

Mascarpone

Butter

Seeds

Sugar

Equipment you will use

Bowl

Add eggs and egg yolk, one at a time, beating well after each addition.

Ingredients you will need

Egg Yolk

Egg

Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Spatula

Blender

Bowl

Scrape batter into prepared baking pan and bake until toothpick inserted in center comes out clean, 25 to 30 minutes.

Equipment you will use

Baking Pan

Toothpicks

Oven

Transfer cake to cooling rack and cool in pan 10 minutes, then invert onto plate, and invert once again onto cooling rack. Cool completely, at least 1 hour.

Equipment you will use

Wire Rack

Frying Pan

For the Icing: In large bowl, beat mascarpone, sugar, and vanilla bean seeds on medium speed until light and fully combined, about 3 minutes.

Ingredients you will need

Vanilla Bean

Mascarpone

Icing

Seeds

Sugar

Equipment you will use

Bowl

Add lemon juice and beat just to combine.

Ingredients you will need

Lemon Juice

Spread icing on top of cake.

Ingredients you will need

Spread

Icing

For the Persimmons: Core persimmons and slice into 16 wedges. Arrange on top of iced cake in a circular pattern.

Ingredients you will need

Persimmon

Place sugar and salt small heavy-bottomed saucepan. Cook over medium-high heat until the sugar is dissolved. Dampen a clean pastry brush and brush down any sugar crystals from the sides of the pan. Boil, swirling the pan occasionally, until sugar turns deep amber, 3 to 5 minutes. Immediately drizzle over cake.

Ingredients you will need

Sugar

Salt

Equipment you will use

Pastry Brush