Across the country, shoppers are picking up persimmons alongside milk and bread, turning a quiet seasonal fruit into the centre of a cosy bake. The result leans tender rather than showy, with a texture that suits a blanket, a mug, and a slow evening. Here is how this soft autumn cake went from curiosity to weeknight habit, plus the small choices that make it work every time.
Why persimmons suit colder days
Persimmons arrive in shops as temperatures drop, usually from October. Their flavour sits between honey and apricot. When fully ripe, the flesh turns silky and blends into batter without effort. That texture behaves like a natural tenderiser, so the cake bakes with a custardy crumb and gentle sweetness.
Two main types turn up. Astringent varieties (often Hachiya) need to ripen until jelly-soft. Non-astringent types (such as Fuyu) taste fine when firm and can be grated or blitzed. Both work, but you get the most velvet-soft crumb from fully soft fruit.
Key numbers that steer the bake: 2 ripe persimmons (about 350 g flesh), 170°C fan, 30–35 minutes, 20 cm tin.
What you need and what it costs
- 2 ripe persimmons (about 350 g flesh without skin)
- 100 g light sugar
- 2 eggs
- 90 g plain flour
- 40 g neutral oil
- 11 g baking powder
- Pinch of salt
- 1 tsp vanilla extract (optional)
You can keep the shop bill low by buying budget sugar and flour, then spending a little more on good fruit. Prices swing by area and brand, but this tray usually lands around £2.80–£3.40. The mid-point used below matches the headline figure.
| Item | Amount used | Estimated cost |
|---|---|---|
| Persimmons | 2 (about 350 g flesh) | £1.60 |
| Sugar | 100 g | £0.09 |
| Eggs | 2 | £0.50 |
| Plain flour | 90 g | £0.06 |
| Neutral oil | 40 g | £0.10 |
| Baking powder | 11 g | £0.10 |
| Vanilla + salt | 1 tsp + pinch | £0.15 |
| Total | — | £3.20 |
Method that makes it melt
Pick and prep the fruit
Press the fruit gently. For astringent types, your finger should sink in with barely any resistance. That softness signals sweetness and the absence of mouth-drying tannins. If your fruit feels stubborn, freeze whole persimmons overnight, then thaw in the fridge. The ice crystals break down the flesh and tame the bite.
Peel the fruit. Scoop the flesh into a jug and purée until smooth. You should have about 350 g. This purée brings moisture and colour, so weigh it if you can. Too much purée gives a pudding; too little makes the crumb dry.
Mix, pour, bake
- Whisk eggs and sugar for 1–2 minutes until pale and light.
- Stir in the persimmon purée and oil until glossy.
- Sift flour with baking powder and salt, then fold in gently. Add vanilla if you like.
- Line a 20 cm round tin. Pour the batter. Tap once to settle it.
- Bake at 170°C fan for 30–35 minutes.
Pull the cake when the top turns amber and a knife leaves moist crumbs, not wet batter.
Leave the cake in the tin for 10 minutes. Then lift to a rack. Cooling sets the crumb and sharpens the slices. Warm serves taste lush, but the texture deepens after an hour.
Make it yours
Swap-ins and allergies
Use a gluten-free plain blend at the same weight and add 1 tbsp ground almonds for structure. For egg-free baking, whisk 2 tbsp ground flax with 6 tbsp water and rest for 10 minutes before mixing. Keep the oil for a dairy-free finish. If you avoid nuts, use seeds for crunch or skip them.
Flavour boosts for different moods
- Walnut or almond pieces over the batter for a crackly top.
- ½ tsp cinnamon or a light grate of tonka to lift the caramel notes.
- Small pear cubes folded in for extra softness.
- Finely grated orange zest for a bright edge.
Serve smart
Spoon Greek yoghurt next to a warm slice for a cool-hot contrast. Lightly whip double cream for guests who fancy richness. A dusting of icing sugar looks crisp under lamplight. Strong tea, smoky or spiced, cuts the sweetness. Black coffee keeps the finish clean.
Nutrition and storage
This cake serves 8–10, depending on the slice. Values below use 10 pieces and will move a little with swaps.
| Per slice (about 75–80 g) | Amount |
|---|---|
| Energy | ~210 kcal |
| Sugars | ~14 g |
| Fat | ~7 g |
| Fibre | ~2.5 g |
| Salt | pinch-level |
Keep slices in an airtight tin at room temperature for 2 days. Chill for up to 4 days if your kitchen runs warm. The crumb stays soft because the fruit locks in moisture. Freeze wrapped wedges for a month and thaw at room temperature. Warm in a low oven for five minutes to revive the aroma.
Why more shoppers are baking this now
Supermarket displays lean orange from late October into winter, and promotions often pull persimmons below 80p each. Households use them up fast when the fruit ripens all at once. Baking turns a bowl of soft fruit into a single tray that feeds everyone after supper. The oven runs once, the leftovers handle breakfasts, and nothing slumps in the fruit bowl.
Food waste sits high on many lists at this time of year. Bruised persimmons still purée nicely. That makes this cake a neat way to save money and put tired fruit to work. The timing also aligns with the switch from salads to warm bakes, so the recipe fits the season and the budget.
Extra pointers
Beat the sugar and eggs until airy and you trap bubbles that help lift the crumb. Fold the dry ingredients softly, stop when streaks just vanish, and the cake keeps its gentle rise. Overworking the batter tightens the texture.
Want a deeper flavour? Rest the purée in the fridge for a day and let natural enzymes round out the taste. You can also cook the purée down by a fifth to thicken it and add a toffee edge, then cool it fully before mixing. For a quick twist, turn leftover batter into six muffins and bake at 170°C fan for about 18 minutes, then test with a knife.
