Ingredients for 8 people:140 g plain Flour100 g cornflour5 ripe oriental or vanilla persimmons (1)50 ml Extra Virgin Olive Oil110 g cane sugar1 sachet baking powder2 tbsp water3 tbsp dark chocolate shavings icing sugar
Wash the persimmon, pat them dry, remove the leaf cap and cut them into quarters. Peel them, put the pulp in a dish and mash it with a fork. Sift the flour, cornflour and baking powder together into a bowl; add the sugar and then incorporate the persimmon pulp, olive oil and water. Stir the mixture carefully with a whisk to make it smooth and homogenous. Add 2 spoonfuls of chocolate shavings and stir again. Butter and flour a 26 cm round cake tin; pour in the mixture, level the surface and distribute the rest of the chocolate shavings over it. Bake in a preheated oven, at 180 °C, for 35-40 minutes. Leave the cake to cool down before removing it from the tin, and then, when it has cooled completely, sprinkle it with icing sugar. This cake has an unusual flavour thanks to its distinctive ingredients: persimmons and olive oil.
(1) If the ones you find aren’t quite ripe, put them in a saucepan with 1 or 2 apples (according to the number of persimmons) and cover it with the lid. In 1 or 2 days they will become softer, more orange coloured… ripe.