Persimmon and chocolate chip ring cake
Published on 2 December 2023
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Try this with persimmons: their very sweet, sometimes underappreciated flesh makes a delicious, very soft ring cake. Easy and ideal for breakfast or a snack. A 22 cm cake tin works if you have no ring tin.
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- Step 1 of 9
I scoop out the persimmon flesh into a bowl with vegetable oil.
- Step 2 of 9
I blend until smooth.
- Step 3 of 9
I break eggs into a bowl and add sugar.
- Step 4 of 9
I beat and add salt and lemon zest if wanted.
- Step 5 of 9
Once fluffy, I gently fold in persimmon purée.
- Step 6 of 9
I sift both flours and baking powder and gently fold into the cream from bottom to top.
- Step 7 of 9
I finish with chocolate chips.
- Step 8 of 9
I pour into a ring tin, add a few chocolate chips and bake at 175°C in a conventional oven for 50 minutes, testing with a skewer.
- Step 9 of 9
Dust with icing sugar and enjoy.
Original source: https://incucinaconlilly.com/2023/12/02/ciambella-con-i-cachi-e-gocce-di-cioccolato/