Pistachio Persimmon Cake
Servings 8-10, Total Time 1 hour + 30 minutes
This elegant and floral persimmon pistachio cake makes a perfect finale for a delightful meal. Airy and moist, it is infused with the earthy aroma of lavender, inviting you to savor each bite. Topped with Chantilly cream and a hint of lemon zest, the cake beautifully balances the exquisite flavors of persimmon and pistachio. You can prepare most of the components in advance; simply make the cake batter and bake it. This is the best part—it's delicious and easy to make.
For the cake:
5 medium ripe persimmons, peeled and cut into cubes, divided
¾ cup (150 g) butter at room temperature, plus a bit more to grease the pan
1 cup granulated white sugar
3 eggs
1 ½ cup Pistachios grounded
1 cup fine semolina
1 tsp Baking soda
1 tsp dry lavender
1 lemon, zested and juiced
For the chantilly cream:
2 cups heavy cream
3 tbsp powdered sugar
1 tsp vanilla
1 tsp freshly ground mastiha
½ cup of the cooked persimmon
For the garnish:
¼ cup pomegranate arils
1 tbsp Lemon zest
1 tsp dried lavender
Steps:
Preheat the oven to 350°F (180°C). Grease an 8x8 inch cake pan with butter and line the base with parchment paper.
Place the persimmons in a small pot and cover them with water. Boil for 10 minutes or until the persimmons become soft and fragrant.
Drain the persimmons and let them cool in the fridge for a few minutes. Put aside ½ cup of the persimmons.
Combine the butter and sugar in a stand-up or hand mixer bowl. Beat at medium speed until creamy and fluffy.
Add the eggs one at a time, mixing well after each addition to incorporate their rich flavor.
Stir in the pistachios, fine semolina, baking soda, lavender, lemon juice, and zest. Smash the cooled persimmons in a small bowl and add them to the batter. Beat at medium speed until the mixture is smooth and well-blended.
Pour the cake batter into the prepared cake pan. Place it in the oven on a medium rack and bake for 40 - 45 minutes. Remove the cake from the oven and let it cool in the pan for at least 20 minutes.
Once the cake has cooled, cut it into square portions, pipe the pillowy chantilly cream over the top, and garnish it with pomegranate arils, lemon zest, and lavender.
For the chantilly cream, combine the heavy cream, ½ cup of cooked and puréed persimmons, powdered sugar, and mastiha in a separate bowl. Whip with a hand mixer until firm peaks form, ensuring that strands of the persimmon remain visible in the chantilly.
Garnish the cakes with the chantilly and pomegranate arils, and sprinkle the bright aromatic lemon zest and the earthy lavender on top.
Make Ahead:
You can cook the persimmons and then puree them using a small food processor or an immersion blender. Store the puree in the fridge for up to two days.
Prepare the chantily up to a day in advance.
Zest and juice the lemon the day before.
Ground the pistachios up to a week ahead. Additionally, you can mix the lemon zest with the lavender and let it dry for a bit the day before