Cake with persimmon and cognac

Cake with persimmon and cognac
Preparation time
35 mins
Cooking time
90 mins
8 people

Cake with persimmon and cognac.

Interesting cake recipe with brandy and succulent persimmon. Step-by-step recipe with photos.


Cake with persimmon and cognac



  • 225 g flour
  • 225 g sugar
  • 100 g salted butter
  • 2 eggs
  • 70 ml of cognac
  • 250 g pulp of persimmon (about 2 large ripe persimmon)
  • 110 g of peeled roasted almonds
  • 0.5 tsp. of baking powder
  • 0,5 tsp cinnamon
  • 0,5 tsp grated nutmeg


  1. The pulp of persimmon and almonds finely chopped. Sift all the dry ingredients in a bowl. In another bowl, beat the pre-softened butter, beat in eggs one at a time, still whisking. Pour brandy.
  2. Add the persimmon pulp and whisk again. To connect the resulting dough with dry ingredients and almonds, pour into small round baking dish. Bake in a preheated 175 °C oven for 60-80 minutes.

No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *