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Two-Persimmon Tea Cake

This tea cake is perfect for any occasion!
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 8 servings (makes one 8x4" loaf).
Author: The Bojon Gourmet


  • 1 cup all-purpose flour, (5 ounces)
  • 3/4 cup whole spelt (or whole wheat pastry)flour, (3 1/2 ounces)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves
  • 1 cup packed light brown sugar, (7 1/4 ounces)
  • 2 large eggs
  • 1/2 cup olive oil, (3 1/2 ounces by weight)
  • 3/4 cup hachiya persimmon puree (see headnote), (6 ounces)
  • 1 teaspoon vanilla extract
  • 1 cup toasted walnuts, coarsely chopped or broken up
  • 1/2 cup plump, fresh currants
  • 1 cup fuyu persimmon in 1/2" dice , (from 1 large or 2 small fuyus, see headnote)


  • Position a rack in the center of the oven and preheat to 350º. Line an 8 x 4" loaf pan with a sling of parchment paper (or grease with softened butter or pan spray).
  • In a large bowl, sift together the flours, baking powder and soda, salt, and spices.
  • In another large bowl, whisk together the sugar, eggs, oil, persimmon puree and vanilla.
  • Gently stir the dry ingredients into the wets until almost smooth, then stir in the walnuts, currants and diced fuyus, and stir to distribute evenly.
  • Scrape the batter into the lined pan. Bake until a wooden skewer inserted in the center of the cake comes out clean (a few moist crumbs are fine), 60-70 minutes. Cool completely at room temperature.
  • Slices of cake are excellent toasted and topped with cream cheese, greek yogurt or crème fraîche.
  • The cake will keep for up to 4 or 5 days at room temperature, but refrigerate it if the weather is humid to prevent mold from forming.


This recipe calls for two types of persimmons: puree from heart-shaped hachiyas, and diced, squat fuyus (see photos in post, above).
To make the hachiya puree: Start with 3 large squishy-ripe hachiya persimmons – they should feel like water balloons that are about to burst. Slice them in half and squeeze or scoop the flesh into a mesh strainer set over a large measuring cup or bowl. Work the pulp through with a ladle or rubber spatula. (Extra puree is excellent on its own or over yogurt or oatmeal.
Read more about hachiyas and how to avoid persimmon trauma here.)
Fuyus will be firm when ripe, but look for specimen with a deep reddish-orange hue that have a hint of give. A fruity extra-virgin olive oil, such as Sciabica's, will make your cake taste that much better.
All ounce measurements are by weight.
Nutritional values are based on one of eight servings.


Calories: 531kcal | Carbohydrates: 74g | Protein: 8g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 240mg | Potassium: 449mg | Fiber: 4g | Sugar: 33g | Vitamin A: 65IU | Vitamin C: 34.7mg | Calcium: 102mg | Iron: 3.8mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!