Recipe for persimmon and cinnamon cake

Recipe for persimmon and cinnamon cake

Persimmon and cinnamon cake

To (re) discover the date, nothing better than this super wet and light cinnamon flavored cake. Young and old will fight for the last part!

Kaki is coming back! It’s the high season from October to January, so we take advantage of this fruit from Asia to enjoy all sorts of recipes, each more gourmet than the other. The advantage of this fruit is that it can be eaten raw, cold and even hot! Today, it is included in a yogurt cake that is very easy to make with a little cinnamon to flavor and is a real treat, you will see. Discover the softness of the cake with oranges and chocolate! Fill your yogurt cake with lemon, it will awaken your tastes.

Persimmon and cinnamon cake recipe


  • 1 plain yogurt
  • 3 jars of flour
  • 2 jars of sugar
  • 1 packet of dry yeast
  • 2/3 vegetable oil (sunflower)
  • 1 C. vanilla extract
  • 3 eggs
  • 1 C. ground cinnamon
  • 2 dates



Mix yogurt with flour, sugar, baking powder, oil, vanilla, eggs and cinnamon. Mix well to remove the grains.


We wash the dates and cut them into small cubes. Add them to the dough.


Pour the mixture into a mold lined with parchment paper and bake at 180 ° C for about 35 minutes. Check readiness with the tip of a knife.


Unlock and let cool before eating.

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