Ingredientes:

  • 225 g flour
  • 225 g sugar
  • 225 ml Extra Virgin Olive Oil
  • 4 eggs
  • 2 large khaki or 350g peeled persimmon
  • 1 teaspoon baking soda
  • 1 teaspoon of yeast
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon powder
  • For the orange cream
  • 3 eggs
  • 150 g sugar
  • 80 ml orange juice
  • 4 g orange zest
  • 55 g butter
  • 180 g mascarpone

Delicious cake with seasonal fruits, soft orange cream and sponge cake made of Kaki.

Instructions to make the Orange and Kaki Persimon Cake

  1. Preheat the oven to 180 degrees
  2. Mix the flour, bicarbonate, yeast, salt and cinnamon and set aside.
  3. Beat the eggs and sugar with a whisk until you get a homogeneous dough.
  4. Add the olive oil to the egg mixture, then the vanilla and the ginger and continue beating
  5. Add the flour mixture little by little and continue beating at a low average speed until it becomes a homogeneous dough.
  6. Peal the Kakis and grind them until it is creamy in the blender.
  7. Add the creamy persimon to the previous mixture and continue beating slowly.
  8. Grease a cake mould with butter or margarine, line it with baking paper and pour the mixture and bake for 45 minutes or until done (use a fine knife to check that it is dry).
  9. Take it out of the oven, let it cool down for 15 minutes and then remove it from the mould and leave it to air on a rack until it cools down.
  10. To make the orange cream, beat the eggs with a whisk, add the sugar and continue beating until it is well joined and swollen and add the orange juice and mix.
  11. Heat the mixture in a saucepan over medium-low heat, stirring constantly until the mixture thickens (5 to 10 minutes).
  12. Remove from the heat, leave to cool slightly and add the butter cut into small pieces to melt better.
  13. Mix well and add the grated orange peel.
  14. Leave to cool.
  15. Divide the persimon pie in two and fill it with a little more than half of the orange cream.
  16. Add the rest of the orange cream to the mascarpone cheese and cover the surface of the cake with this mixture.
  17. Leave to rest for a few hours and serve

 

Tarta de Naranja y Kaki

Tarta de Naranja y Kaki

Tarta de Naranja y Kaki

Tarta de Naranja y Kaki

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki making

Tarta de Naranja y Kaki

Tarta de Naranja y Kaki



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