Invisible Persimmon Cake by Tanerxaydin

Ingredients

• 3 large ripe persimmons, peeled and very thinly sliced
• 200g (1 3/4 cup) all-purpose flour
• 150g (3/4 cup) granulated sugar
• 2 large eggs
• 115g (1/2 cup) unsalted butter, melted
• 120ml (1/2 cup) whole milk
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp tonka bean, finely grated (or substitute with 1 tsp vanilla extract)
• 1 tbsp fresh orange zest

Instructions

1. Preheat oven to 175°C (350°F). Grease and flour a standard loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and grated tonka bean
3. In a separate medium bowl, whisk together eggs, melted butter, milk, and orange zest until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Gently fold in the thinly sliced persimmons, ensuring they are evenly distributed throughout the batter
6. Pour the batter into the prepared loaf pan, spreading it evenly.
7. Bake for 1 hour to 1 hour 15 minutes, or until a wooden skewer inserted into the center comes out clean and the top is softly golden brown.
8. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.