Kaki or Persimmon Cake (Torta di Cachi) is delicious all year round but this recipe is particularly good in Autumn due to kakis being in season. The falling of the leaves seem to remind me to get baking Persimmon Cake. Halloween usually signifies the seasonal end of this tasty treat.
In Italy there is an abundance of kakis around this time of year filling the stalls of the street markets that have been commonplace for thousands of years on the Italian peninsula. Around the Lazio region the season starts around late September and finishes in late October. Although kakis are relatively high in calories they are however very low in fat and are high in fibre.
The inspiration for this recipe came from me playing as a child under the kaki tree in my grandmother’s back garden. Every time kakis fell from the tree, me and my sister would collect them and deliver them to my grandmother as if to remind her to bake the treat we loved so much.
You can interchange this recipe with many different types of fruit such as apples, pears or peaches or whatever is in season at the time of baking.
- 270g 2 cups kaki pulp
- 2 tsp baking soda
- 430g 2 cups brown sugar
- 230g 1 cup olive oil
- 4 eggs
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1½ tsp salt
- 160ml ⅔ cup vermouth or white wine or water
- 400g 3 cups 00 flour or all purpose
- 115g 1 cup chopped walnuts
- Preheat the oven to 350 degrees F (175 degrees C).
- Grease and flour tray 6x3 inch loaf tins
- In a small bowl, stir together the kaki pulp and baking soda
- Let it stand for 5 mins to thicken the pulp
- In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt
- Blend until smooth
- Mix in kaki pulp and vermouth alternately with flour
- Fold in nuts
- Divide mixture into the prepared tins, filling each pan ⅔ full
- Bake for 1 hour in a preheated oven, or until a toothpick inserted comes out clean
- Cool in pan for 10 minutes before removing to a wire rack to cool completely