• Eunji Han

Persimmon Anise Cake

Updated: Oct 29, 2020

I am not much of a dessert person or a baker so this was a fun experiment. I liked the subtleness of the cake and it would actually be a lovely accompaniment to a cup of tea or an easy snack cake to eat with some warm butter and jam.


  • 1/2 cup of unsalted butter (1 stick), melted

  • 1 cup of persimmon, fresh (about 3)

  • 3 tablespoon of honey

  • 1/3 cup of brown sugar

  • 1/2 cup of whole milk

  • 1/2 tsp kosher salt

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • 1/8 tsp of cinnamon

  • 2-3 star anise pods


  1. Turn oven to 350 degrees and grease an 8-inch baking dish with butter.

  2. Make sure persimmons are ripe otherwise they will not be sweet but chalky and inedible. It should be soft to touch.

  3. Peel skin and mash the persimmons to release all their juices and stir in 3 tablespoons of honey and star anise pods. Set aside so the anise flavor can infuse with the persimmons and honey.

  4. Whisk together the melted butter, milk, brown sugar, cinnamon, and salt.

  5. Then add the flour and baking powder and continue whisking until the batter is mixed well.

  6. Move the batter to the greased baking dish and spread evenly.

  7. Take the star anise out of the persimmon mixture and discard. Spread the persimmon mixture over the top of the batter.

  8. Place in the oven and bake for 25 to 28 minutes. Check that it is done with a toothpick in the center. It should come out clean.

  9. Serve with warm butter and raspberry jam.

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