Walnut Cake With Persimmons and Pomegranate
- Total Time
- 1 hour 30 minutes, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- ½cup/120 milliliters extra-virgin olive oil, plus more for greasing the pan
- 1cup/130 grams all-purpose flour, plus more for dusting the pan
- 1cup/100 grams toasted, roughly chopped walnuts
- 2teaspoons baking powder
- 2teaspoons ground ginger
- ¼teaspoon fine sea salt
- ½teaspoon ground cloves
- ¼teaspoon ground cinnamon
- 4large eggs, whites and yolks separated and at room temperature
- 1cup/200 grams packed dark brown sugar, plus more as needed
- ½cup/120 milliliters buttermilk or milk
- ½teaspoon vanilla extract
- 2tablespoons rum or whiskey
- 3 or 4small, firm Fuyu persimmons, peeled
- ½cup/80 grams pomegranate arils
- Crème fraîche or softly whipped cream, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
352 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 6 grams protein; 186 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. Lightly oil the sides and bottom of a 9-inch springform or cake pan. Place a parchment circle at the bottom of the pan and lightly oil the parchment. Dust with flour and shake off excess. Set the pan aside.
- Step 2
Place chopped walnuts in a bowl, and add flour, baking powder, ginger, salt, cloves and cinnamon. Stir and set aside.
- Step 3
In the bowl of a stand mixer, beat the egg whites until stiff, about 2 minutes. With a rubber spatula, transfer the whites to a separate bowl.
- Step 4
Put egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Add sugar and whisk on low speed until the sugar is dissolved. Then increase the speed to medium-high and continue beating, scraping down sides of the bowl as necessary, until the mixture is thick and pale beige in color, about 5 minutes.
- Step 5
Beat in buttermilk, vanilla extract and rum, then slowly add the flour mixture at low speed, scraping down the sides of the bowl. Slowly add ½ cup/120 milliliters olive oil and beat for a minute or so on low to combine. Using a rubber spatula, quickly fold in the reserved beaten egg whites. (First, fold in ⅓ of the whites to lighten the batter, then fold in remaining whites until no streaks remain.) Scrape batter into the prepared cake pan, put the pan on a baking sheet and place in the oven on the middle shelf.
- Step 6
Bake for 50 minutes to 1 hour, until a skewer inserted in the cake comes out clean. Cool in the pan on a rack for about 30 minutes, then run a knife along the pan’s edge and invert onto a cake plate. The cake keeps well for several days.
- Step 7
Cut persimmons into small, ½-inch-thick wedges and put in a small bowl. Add pomegranate and a pinch of sugar, and combine. Let sit for just a few minutes.
- Step 8
Sprinkle with pomegranate seeds. Cut cake into wedges and serve with a spoonful of the fruit and a dab of crème fraîche or softly whipped cream.
Private Notes
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Cooking Notes
GBR
Any other liquor would work I imagine -brandy or even whisky, whatever you have on hand.
Kimber
It's a bit of a cheat written that way, but it means they're toasted before you start the recipe. I do it in the toaster oven at 300/325, checking every few minutes.
Chris B.
You can also use a skillet on medium high heat to toast the walnuts. When they become fragrant, remove from heat, about 2 minutes.
Marlo
I made a couple of changes; I used vegetable oil instead of olive oil and pecans instead of walnuts. Since I wasn't sure about cloves with pecans, I omitted them and increased the cinnamon to 1/2 teaspoon. I used bourbon for the whiskey and served it with ice cream instead of fruit. I thought the cake was a bit dry on it's own, so it really needs a topping. It's a reliable little cake recipe to have on hand and I'll make it again. My guests loved it btw.
Gina
This was a big hit for a group that enjoys simple, not-too-sweet desserts. Lovely light texture and great ginger flavor. Used a few more bowls than a simple butter cake, but all very easy. As someone who tries to eat minimal dairy, this was a big win!
Nuts?
If you’re allergic to nuts, it would probably be better to find a cake that doesn’t have walnuts in the title so that the ratio of all the ingredients would work better. If it’s the spices that appeal to you, I would suggest that you find a basic cake you already like and add them to that one.
sarah k
Pretty good. In my short cake pans I only baked for 30 min. Could have used a little orange zest. I used white rum but would be interesting to try a darker/spicier rum.
Nuts?
If you’re allergic to nuts, it would probably be better to find a cake that doesn’t have walnuts in the title so that the ratio of all the ingredients would work better. If it’s the spices that appeal to you, I would suggest that you find a basic cake you already like and add them to that one.
Marlo
I made a couple of changes; I used vegetable oil instead of olive oil and pecans instead of walnuts. Since I wasn't sure about cloves with pecans, I omitted them and increased the cinnamon to 1/2 teaspoon. I used bourbon for the whiskey and served it with ice cream instead of fruit. I thought the cake was a bit dry on it's own, so it really needs a topping. It's a reliable little cake recipe to have on hand and I'll make it again. My guests loved it btw.
Gina
This was a big hit for a group that enjoys simple, not-too-sweet desserts. Lovely light texture and great ginger flavor. Used a few more bowls than a simple butter cake, but all very easy. As someone who tries to eat minimal dairy, this was a big win!
Karen NBvW
Nowdays 'dairy' is about the easiest of any animal product/flesh to replace. From delectable cultured nut & seed 'cheeses' to literally dozens of yogurts, 'milks' and other dairy products to the various coconut products where there is a dairy product there is a substitute!
Mel
When/how do you roast the walnuts?
Karen NBvW
YOU will know when you smell them! I take the time to roast even when just adding to a morning bowl of oats!
Lee KY
If nuts are not possible to use (allergies), I'm thinking 1/2 to 3/4 cup pumpkin puree, along with 1/2 cup maple syrup (dark or very dark) substituted for half the dark brown sugar. Because of the extra liquid, use whole-fat plain yogurt instead of buttermilk. I think that's the version I'll make.
Karen NBvW
Sunflower seeds &/or butter is a fine sub for ANY nut or nut butter!
Mel
When/how do you toast the walnuts?
Kimber
It's a bit of a cheat written that way, but it means they're toasted before you start the recipe. I do it in the toaster oven at 300/325, checking every few minutes.
Chris B.
You can also use a skillet on medium high heat to toast the walnuts. When they become fragrant, remove from heat, about 2 minutes.
smixon
Any tweaks needed to make at high altitude?
Pambam
I'm at about 5000 ft elevation and I baked it in a tube pan, beat the egg whites only to soft peaks, and added a tablespoon of flour. It was delicious!
Susan
When a recipe calls for egg whites, can refrigerated commercial egg white products be used?
jpmonte
Any substitute for the rum?
GBR
Any other liquor would work I imagine -brandy or even whisky, whatever you have on hand.
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