Persimmon came to Europe from China and East Asia only at the end of the 19th century. Bright orange fruit with an unusual juicy, slightly astringent taste and amazing aroma quickly found application in cooking. Various desserts are made from persimmons, they are added to pastries and even to meat dishes.
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Product Preparation
To make a cake with persimmon and cognac you will need: 225 g of granulated sugar, 70 ml of cognac, 225 g of wheat flour, 100 g of butter, 1/2 tsp. baking powder, 3 persimmons, 100 g almonds, 1 tsp. ground cinnamon, 1 tsp. nutmeg, 2 eggs.