Persimmon Tea Cake

When creating recipes, we love to be inspired by seasonal produce. The plentiful supply of vibrant persimmons currently available in Sydney prompted the creation of this delicious, spiced tea-cake.

This cake is great served for afternoon-tea, dessert or even breakfast. It is packed with Vitamin A precursor, beta carotene and fibre which aids digestion.

We have used almond meal to create a soft, spongey consistency and is sweetened using whole fruits and organic raw honey. Sesame flour also works well.

We hope you enjoy x



Serves 8-10

1 1/2 cups persimmon puree (from 3 – 4 ripe persimmons)
1 1/2 cups almond meal or sesame flour
1 tbsp lucuma powder, optional
1 tsp cinnamon
1 tsp baking powder
1 tsp vanilla bean powder
1/3 cup raw honey
3 organic eggs, separated
1/2 cup orange juice


  1. Preheat oven to 160 degrees C.
  2. Remove flesh from persimmons, avoiding any seeds* and scoop into a blender, blend until pureed. Set aside.
  3. Combine all dry ingredients in a large mixing bowl.
  4. Then add persimmon puree, raw honey, egg yolks and orange juice, mix well.
  5. Whisk egg whites until firm peaks form and then gently fold into the mixture.
  6. Pour into a greased and lined cake tin (17cm diameter) and bake for 35-40 minutes.
  7. Allow to cool slightly before removing from the tin.
  8. Serve and enjoy.
*Persimmons don’t always have seeds