Persimmon Cake w/ White Chocolate Ganache


What?? Did I say persimmon?? Yes. Yes indeed I did. It’s close to winter time and so, it’s time for persimmon fruit season! For those of your who don’t know what persimmon fruits are, they are round (or oval) red-ish orange fruits that are originated in East Asia. These fruits are filled with vitamins, minerals, and anti-oxidents that promotes lots of protein, vitamin C, and dietary fiber! Your can easily find these in most supermarkets, but they might be sold as dried persimmon. Most likely, you will find fresh persimmon fruits in  Asian supermarkets around you. Make sure to eat the persimmon ripe because if still unripened, the flesh of the persimmon isn’t as juicy and delicious.



Isn’t it just beautiful? My kitchen was overstocked with persimmon fruits that my uncle gave us last week from his persimmon tree. About 15 of these fruits fully ripe, I just had to do something about it! First, I pureed the persimmon pulp in my blender and added it to thise cake recipe 🙂 In the end, the decoration of this cake ended up looking like cotton candy hahaha. Anyways, to make it a bit more fun, I added a few drops of light blue food coloring in the white chocolate ganache and poured it over the cake. Another thing I added were my homemade caramel decorations on top with some fresh berries. Happy Eating~ 🙂


Persimmon Cake w/ White Chocoalte Ganache

  • Servings: 8
  • Print

For the Persimmon Cake
2 ½ cups all-purpose flour
½ teaspoon baking powder
2 teaspoon baking soda
½ teaspoon salt
2 cups sugar
1 cup milk
2 cups persimmon pulp puree
2 eggs
2 teaspoon vanilla extract

For the Buttercream Icing
3 sticks butter, softened
5 cups powder sugar
3 tablespoons heavy cream

For the White Chocolate Ganache
4 oz. white chocolate, chopped
¼ cup heavy cream

  1. Preheat the oven to 325 degrees and butter and flour four, 6 inch cake pans or three 8 inch cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar in a bowl; set aside. In a large bowl, whisk together the eggs, persimmon pulp, milk, and vanilla extract until fully incorporated. Fold in the dry flour mixture into the wet mixture until no lumps remain (make sure not to over stir!). Pour evenly into each of your prepared cake pans.
  3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the cake center, comes out clean. Cool on rack completely before removing from the pans.
  4. While the cake is cooling, make your buttercream icing. First, in your fitted electric machine with a whisk attachment, add in your softened butter and stir on medium speed until the butter is nice and smooth. Add in the powder sugar, a little at a time, and add in the heavy cream half way. Once smooth, stir in the vanilla extract until fully incorporated. Color your icing to your liking and decorate your layers of cake.
  5. For the ganache, in a small sauce pan, heat your heavy cream on medium heat until it starts to boil. Once boiling, slowly pour it into your chopped chocolate and stir until the chocolate is all melted. You can add any food color you want to your liking or leave it as it is. Your can immediately pour the ganache onto your cake or wait a few minutes for the ganache to thicken as it cools down.

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