Persimmon Spice Pound Cake
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Chopped dried persimmon (gotgam) studs this buttery loaf, and most bites catch a chewy piece of fruit; cinnamon is the only spice.
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The fruit is sweet enough that the sugar stays modest. It is moister the day after baking, once it has spent a night wrapped in plastic.
Ingredients
Instructions
- 1
Preheat the oven fully to 170°C.
Butter a mini loaf pan, line it with parchment, and bring the butter, eggs, and milk close to room temperature so the batter emulsifies more easily.
- 2
Beat 120 g unsalted butter with 110 g sugar on medium speed for about 3 minutes.
Stop when the mixture looks paler, slightly increased in volume, and soft enough to hold shallow ridges.
- 3
Lightly beat the 2 eggs, then add them in 3 to 4 portions, mixing well after each addition.
If the batter looks curdled, add a spoonful of flour and mix just until it smooths out.
- 4
Sift 170 g all-purpose flour, 5 g baking powder, 1 tsp cinnamon, and 1 g salt together.
Fold them into the butter mixture alternately with 45 ml milk, using a spatula and stopping before the batter becomes elastic.
- 5
Toss 90 g chopped dried persimmon with a very light coating of flour, then fold it into the batter.
Use broad, gentle strokes so the pieces stay suspended, then transfer to the pan and level the top.
- 6
Bake at 170°C for 45-50 minutes, until the top is browned and the center springs back lightly.
If a skewer has no wet batter attached, remove the cake, cool it completely, then wrap and rest overnight.
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