Persimmon Olive Oil Cake with Spiced Mascarpone & Rosemary Walnuts

The Mornington Peninsula’s Secret Pantry

The cool maritime climate and volcanic soils that make this region so good for Pinot Noir and Chardonnay are equally kind to produce. Stone fruit, berries, apples, avocados, olives, hazelnuts, quince, figs — the Peninsula grows things you simply won’t find in a supermarket, and often in varieties that have all but disappeared elsewhere. Places like Torello Farm in Dromana have made it their mission to connect people with these growers, sourcing from around 80 local producers and stocking the kind of seasonal finds that stop you in your tracks.

Mornington Peninsula Persimmons from Merricks

One of those finds is the persimmon. And one of the most special sources is in Merricks — an 80-year-old heritage orchard that has been quietly producing fruit long before the Peninsula became a destination. Merricks Orchard & Vine is part of the Rahona story now, and each autumn it gives us something worth celebrating: tree-ripened persimmons with a depth of flavour that only comes from old roots and patient growing.

Persimmons: The Jewel of Autumn

If you’ve never tried a persimmon, you’re in for a treat. They look a little like a tomato — smooth, glossy and a deep amber orange — but taste something closer to honey and apricot, with a soft, almost jammy texture when fully ripe. Native to China and grown across Asia, Europe and increasingly here on the Mornington Peninsula, persimmons are a fruit of autumn and early winter. There are two main varieties: Fuyu, which are firm and can be eaten like an apple, and Hachiya, which need to ripen until very soft before they’re ready. Get them at the right moment and they’re one of the most quietly extraordinary fruits of the season.

Tree ripened, Peninsula grown, and Persimmons are the star ingredient in our Persimmon Olive Oil Cake with spiced mascarpone and rosemary walnuts.

Persimmon Olive Oil Cake with Spiced Mascarpone, Rosemary Walnuts and Honey

with spiced mascarpone, fresh persimmons, rosemary walnuts and honey

Serves 10–12
Oven 170°C conventional
Tin 22 cm round cake tin

Ingredients

CAKE

– 2 very ripe persimmons (about 1 cup pulp)
– 3 eggs
– 160 g caster sugar
– 60 g light brown sugar
– 180 ml olive oil
– 1 tsp vanilla bean paste
– Finely grated zest of 1 orange
– 220 g plain flour
– 60 g almond meal
– 2 tsp baking powder
– 1⁄2 tsp bicarbonate of soda
– 1 tsp cinnamon
– 1⁄2 tsp ground ginger
– Pinch nutmeg
– 1⁄2 tsp sea salt
– 80 g walnuts, lightly toasted and roughly chopped

SPICED MASCARPONE

– 250 g mascarpone
– 2 tbsp thick cream
– 1 tbsp honey or maple syrup – Small pinch cinnamon
– Tiny pinch nutmeg
– Pinch sea salt

ROSEMARY WALNUTS

– 80 g walnut halves
– 1 tsp olive oil
– 1 tsp maple syrup or honey
– Small pinch flaky sea salt
– 1 tsp very finely chopped rosemary

METHOD

1. Prep
Preheat oven to 170°C conventional. Grease and line a 22 cm cake tin with baking paper.

2. Persimmon pulp
Peel the very ripe persimmons and blend or mash until smooth. You need about 1 cup of pulp.

3. Wet ingredients
Whisk eggs, caster sugar and brown sugar until slightly pale and thickened. Slowly whisk in olive oil, vanilla, orange zest and persimmon pulp.

4. Dry ingredients
In a separate bowl combine flour, almond meal, baking powder, bicarbonate of soda, spices and salt.

5. Combine and bake

Fold dry ingredients gently into the wet mixture. Fold through chopped walnuts. Pour into the prepared tin and bake for 45–55 minutes until golden, springy, and a skewer comes out mostly clean. Cool completely before topping.

6. Rosemary walnuts
Toss walnut halves with olive oil, maple syrup, rosemary and salt. Spread on a tray and bake at 170°C for 8–10 minutes until fragrant. Cool completely.

7. Spiced mascarpone
Whisk mascarpone, cream, honey, spices Do not overwhip.

8. Persimmon topping
Slice persimmons thinly and toss gently with honey and a small squeeze of orange juice.

9. Assemble

Spread mascarpone generously over the cooled cake. Arrange persimmon slices over the top and scatter with rosemary walnuts. Finish with a few rosemary tips, extra orange zest and a light drizzle of honey if desired.

Wine Pairing

Pairs beautifully with Rahona Cuvée Rosé or Rahona Trinity

The cake keeps well for 2–3 days refrigerated — the olive oil and persimmon keep it beautifully moist.