Masterchef all-star and celebrity chef Poh Ling Yeow says: “This is a great recipe for very ripe persimmons. Originally, I wasn’t much of a fan of that slippery, jelly like texture but now I love it. It’s wonderful to slice off its little calyx hat and scoop into a wobbly pot of intense sweetness – Mother Nature’s ready-made jam! For those of you who remain unsure, this is a great way to avoid wasting ripe persimmons. Both the original and the sweet type is suitable.”

Serves 10-12



Melted butter


1¼ cup caster sugar

1 cup full cream milk

2 eggs

3 – 4 very ripe original or sweet persimmons (you need 1½ cups of puree)

2 tsp vanilla bean paste or natural vanilla extract

2½ cups plain flour, sifted

½ tsp baking powder, sifted

2 tsp bi-carb of soda, sifted

2 tsp cinnamon

¼ tsp nutmeg

Generous pinch of ground cloves

½ tsp salt

Cream Cheese Icing

125g cream cheese, softened

½ cup icing sugar, sifted

1 Tbs lemon juice

50g unsalted butter, softened

1 tsp vanilla bean paste, or natural vanilla extract (optional)

? cup chopped toasted pecan nuts (see note)


1. Preheat oven to 160ºC or 150ºC fan forced.

2. For persimmon puree: Remove calyx and scoop pulp out with a spoon. Discard skin and seeds, then blitz pulp with a stick blender or blender to make 1½ cups of puree.
Set aside at room temperature.

3. For the cake: With a pastry brush, thoroughly grease ring tin with melted butter.
Spoon a couple of tablespoons full of plain flour into tin, turning and shaking it until the inside is completely coated.

4. Bang tin firmly on bench top to loosen excess flour, then discard.

5. With a whisk, roughly mix all the wet ingredients and sugar in a medium – large bowl.

6. Fold dry ingredients into the wet mixture in 3 to 4 batches until you have a relatively smooth batter.

7. Pour into the ring tin and bake for 50 mins to 1 hour, or until skewer comes out clean.

8. Allow cake to sit for a few seconds before turning out onto a cooling rack.
To prepare icing, combine all ingredients and cream with an electric mixer until pale and fluffy.

9. When cake has cooled completely, slather roughly with cream cheese icing and sprinkle nuts over the top.

Note: To toast pecan nuts, simply chop roughly and then dry toast in a frypan on a medium heat until nice and golden. You may also roast in a pre-heated oven at 160ºC for 5 to 10 mins. Cool before using.

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