4 small eggs
1 cup granulated sugar (1,1/4 cup if your persimmons are underripe)
1 tsp vanilla extract or 1,1/2 tsps of vanilla sugar
2,1/2 cups of all-purpose flour
2 tsps of baking powder
1/2 cup vegetable oil
1 cup ripe persimmons
Preheat the oven to 185 degrees Celsius or 365 Fahrenheit. Grease a bundt pan with a generous amount of butter. Set it aside.
In a large plastic bowl, whisk together the eggs, sugar and the vanilla until thick and foamy. (You can do this with a hand whisk but it's easier and faster with an electric whisk)
Mix in the vegetable oil, beat for a few seconds just until it's completely incorporated into the mixture.
In a separate bowl mix the flour and baking powder with a spoon.
Sift the flour mixture into the egg mixture in two roughly equal portions. Add the persimmon mush. Mix together until no lumps of flour are visible. Pour the batter into the greased cake pan and put in the oven. You're done!!
Your cake should be ready in 45 minutes. At around 40 minutes, check to see if the top of the cake is turning golden brown. It may take up to an hour for the cake to be done because it is a really moist cake. When you take it out of the oven wait a few minutes for the pan to cool and then turn the cake on a wire rack and cool for at least 15 minutes before cutting. Enjoy :)