How to cook
Peel and slice one persimmon - about 3.5 oz (100 g). Grind it in a blender. Cut half of the other into small pieces and keep the other half for decoration.
Beat the eggs with the sugar and a pinch of salt into a fluffy cream.
Add the grinded fruit, oil and yoghurt and blend again briefly.
Sift the flour with the baking powder in portions to the mixture and mix it with smooth movements in a circle until a homogeneous mixture is obtained. If it is too thin, add a little flour.
Grease and flour a cake tin and pour the cake mixture in it. Leave the small pieces of the fruit on top and put it in an oven preheated to 360°F (180 degrees).
Bake the fruit cake for about 35 minutes or until it is fully baked.
Once separated from the form (not immediately, wait 5-6 minutes) and cool it on a wire rack.
Serve the persimmon sponge cake with slices of the fresh fruit.