Skip to main content

Spiced Persimmon Cake

Persimmons are generally light yellow-orange to dark red-orange in color, and depending on the species, They are high in glucose, with a balanced protein profile, and possess various medicinal and chemical uses. When eaten fresh, the skin is usually cut/peeled off and the fruit is often cut into quarters or eaten whole like an apple.
How to choose Persimmons:
Choose persimmons with deep red undertones and are round, plump, have glossy and smooth skin. Choose ripe persimmons if you want to eat immediately. Store them in the refrigerator when ripe. Firm and raw persimmons can be ripen at room temperature in a paper bag with an apple or banana.


*Whole wheat bleached flour - 1 cup
Persimmon fruit- 2 in number and chopped
Curd - 1/4 cup
Baking powder - 1/2 tsp
Baking Soda - 1/2 tsp
Nutmeg powder- 1tsp
Cinnamon powder - 1tsp
Salt -1/4 tsp
**Egg white - 1
Vanilla essence - 1tsp
Lime juice -1/2 tsp
Milk 1tbsp
Vegetable oil - 1/4 cup
Sugar - 2/3 cup

Brown sugar - 2/3 cup
Raisins - handful
Walnuts, chopped - handful

  • Pre- heat oven at 350 degree Fahrenheit and grease the baking pan and keep it aside
  • Combine all dry ingredients [except sugar] and sieve it through at least 2 times
  • Blend egg white, oil, yogurt, sugar, vanilla and lime juice with a beater for 1 minute at medium speed
  • Fold in the dry ingredients and mix gently without running the mixer
  • Add milk if the batter looks dry and mix with hand mixer for 2 minutes at medium speed [the batter should not be runny. It is on the thicker/denser side]
  • Throw in chopped persimmon, raisins and walnuts and pour the batter in a greased cake or muffin pan and bake for 20-25 minutes or until the tooth-pick inserted comes out clean [for some reason, this time it took 45 minutes for tooth pick to come out clean]
  • Let it cool on a cooling tray for 1 hr before slicing

  • I felt that this time my cake was slightly dry, though hubby didn't felt so :)....I think adding little more oil or some apple sauce would have made it more moist for my palate
  • *You can use 1/2 cup regular whole flour + 1/2 cup all purpose flour [maida] also
  • ** Make it Eggless by substituting 1 egg white with 1/2 cup thick curd or yogurt

Gadgets Used: 
I used Cuisinart CSB-77 Smart Stick Hand Blender with Whisk and Chopper Attachments to blend liquid ingredients and Hamilton Beach 62682R Hand Mixer with Snap-On Case, White to mix cake batter.

Event Participation

Cake books! 

Start A Cake Business Today- read this book to get your business started
Wilton Decorating Cakes Book- get step by step instructions in cake decoration
50 Easy Party Cakes- this books teaches to create cakes which look more like sculpture than regular cake
Eggless Desserts- a book by Tarla Dalal where she creates desserts without eggs and gelatin


Rekha shoban said…
hi renu, first time to ur blog. wonderful cake and nice click.
Sushma Mallya said…
Thats a delicious looking cake slices...never heard of persimmon,must be really nice to hve..
Prathibha said…
we dont get good persimmon's here...looks yummy
Priya said…
Wow i have tried few bakes with persimmon, wish i could grab a piece from the picture..tempting spiced persimmon cake Renu..
Tina said…
Wow tempting and mouthwatering spiced cake....
Lovely cake, looks so delicious.
Ammu said…
Looks delicious & lovely cake.
Siri said…
I have known about 'Persimmons' for some time now, but never tried my hand on them yet. the cake looks delicious Renu. Nice pics :D

Happy Holidays,
Padma said…
Lovely cake... looks yumm..
notyet100 said…
cake looks so yum,...
Sumi said…
looks beautiful...
Parita said…
Cake looks moist and yummy!
Oraphan said…
Oh, I love persimmon! I've never thought of making persimmon cake before. Your cake looks and sounds so delicious, can't wait to give it a try!

Wishing you the happiest of holidays!
Spice said…
Hi renu...I guess i'm first time here...nice the addittion of persimmon this fruit once was too sweet to eat raw, but putting in a cake is neat idea, as I too bake eggless only always like to use some sort of fruits in cake...

Popular posts from this blog

Eggless Carrot Cake and Award

This is my second egg-less cake and again the result is awesome!!! It came out very moist and had beautiful texture. Again I replaced the eggs with yogurt and looks like its working for me.

This is a very flavorful cake especially the spices add inviting flavor to it. The carrots provide nice color. Try it for your self, you will love it !


*Whole wheat bleached flour - 1 cup
Carrots - 2
Indian curd (thick) or Yogurt - 1/2 cup
Canola oil - 1/2 cup
Brown sugar - 2/3 cup
Nutmeg powder- 1tsp
Cinnamon powder - 1tsp
Vanilla essence - 1tsp
Milk 1tbsp
Baking powder - 1/2 tsp
Baking Soda - 1/2 tsp
Salt -1/4 tsp
Raisins - handful
Walnuts, chopped - handful


Pre- heat the oven at 360 degree Fahrenheit and grease the baking pan and keep it aside

Combine all the dry ingredients [except sugar] and sieve it through at least 2 times

Blend oil, thick yogurt, sugar and vanilla with a beater for 1 minute at medium speed

Next fold in the dry ingredients and mix gently without running t…

Low Fat Baked Shakarpara [Sweet Dough Cookies]

I found this recipe at I followed pretty much what he did except replaced 1/2 cup of clarified butter[ghee] with 1 tbsp ghee and 1/4 cup of canola oil. Also used whole wheat bleached flour instead a mix of regular wheat flour and all purpose flour [maida].

My Shakarparas came out very good, almost melts in the mouth. Its really a guilt free snack, enjoy ....


Bleached whole flour* - 1 cup
Canola oil - 1/4 cup
Clarified butter [ghee]- 1tbsp
Powdered Sugar** - 4 tbsp
Baking powder- 1/2 tsp
Cardamom powder - 1/4 tsp
Crushed fennel seeds - 1/2 tsp


Mix all the ingredients and make a soft dough using cold water. Cover the dough and leave it to set for 30 minutes. Pinch the dough into five balls and roll each ball one at a time into 0.5 cm thick chapati like sheet [use flour dust to ease the rolling process] Using knife or pizza cutter cut the sheet into the form of diamond and place it over greased baking tray. Repeat the same process with other dough ba…

Homemade Diwali Diyas From Dough


This year for Diwali I made diyas [Diwali lights] at home!! They came out pretty nice ! I prepared it very simple but you can get creative by painting, glue small mirrors , beads and other stuff.

Here is how I prepared:


Whole wheat flour
Water-just enough to prepare the dough
Food color - yellow [optional]


Pre-heat oven at 200 degree Fahrenheit. Line the baking tray/dish with un-greased foilCombine flour, water and color in a bowl to prepare little stiff dough Pinch out small balls from the dough and shape it into diyasBake it in the oven for 20 minutes [during the process I gradually increased the baking temperature to 300]Cool diyas at room temperatureThe diyas should feel little hard, if not just leave it in the sun Roll out some cotton wool to make wick, add some oil and light your Diya !!!Tips:
While preparing the dough you can add some fresh petals to add beautiful patternDuring baking, one of my diya's base puffed like chapati, it can hap…

Shimla mirch aur alloo sabzi [Potato bell pepper fry]

Back home I used to love bell peppers [aka capsicum, shimla mirch] and for some reason don't enjoy eating it here in the US. Being a vegetarian, its not a good idea to be choosy with limited vegetables available here :)) So I decided to cook a regular bell pepper and potato curry with a twist.....and my secret ingredient is MDH Paav Bhaji Masala [you can get in any Indian store ]. Trust me, Paav bhaji masala adds an extra zing to the sabzi and now its one of my favorites !! I hope you all gonna enjoy this one....


Potato - 2 medium
Bell pepper [Capsicum] - 2 medium
Onion- 1 big
Mustard seeds [rai] - 1tbsp
Turmeric - 1.5 tsp
*Paav Bhaji masala - 2tbsp
Corriander/Cilantro Powder [dhania] - 1.5tsp
Salt - according to taste
Green Chillie - 1 chopped

Boil potato, make sure you don't over boil them, else they will be mushyChop onions [slightly bigger pieces, it adds taste to the subzi (curry)]Chop bell peppers [not too big nor too small]
Heat oil, add mustard seeds a…

Indian Milk Cake

Milk cake ....yummm, reminds of the sweet shop of my city, made some delicious milk cakes. It used to be our favorite pick from that store on the occasions of Rakshabandhan and Diwali. I am so happy that I found this recipe here and now I can make it my kitchen. Its a super duper easy recipe and it cooks in no time.
Enjoy this recipe for the Mothers Daythis weekend !!

Milk - 6 cups
Lemon juice - ~ 3 tbsp
Sugar - 1/2 cup
Ghee or unsalted butter - 2 tbsp
Cardamon powder - pinch
Pistachios - for garnishing

Method Boil milk in a thick bottomed saucepan, preferably non-stick. Let it it boil for 2-3 minutes Add small amount of lemon juice to the milk and let it curdle. Do not add the entire amount of lemon juice, just enough to curdle the milk and not separate whey completelyBoil for 4-5 minutes and remove 1-2 cups of whey water over a strainer to retain the curdled milk pieces that may come along with whey. Put back the curdled milk pieces back in the saucepan. [Throwing excess…