Persimmon cake




– 1 pair of very ripe persimmons

– 1 pastry base

– 1 cup evaporated milk

– 3 eggs

– 5 tablespoons honey

– 1 tablespoon flour

– 1 teaspoon of cinnamon

– 1 teaspoon of nutmeg or some vanilla powder


– Separate the yolks of the eggs from the whites.

– With a sharp knife, divide the pastry base into two horizontal layers. Separate the layers and smear them with the egg whites.

– Clean persimmons, using a damp cloth.

– Remove the cap and stalk. Cut the persimmons and remove the seeds. Cut persimmons into small pieces.

– In a saucepan place the pieces of persimmon and the rest of the ingredients. Beat them well to form a thick cream. Add a little more flour if needed to thicken.

– Place the cream on both halves of the pastry base and put them together.

– Cook the tart in hot oven at 200 º C for 45 minutes.

– Remove from oven and let it cool to room temperature.

Ways to serve:

Serve as a dessert at room temperature.

punto rojo More information on persimmon.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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