INGREDIENTS FOR 6 PEOPLE:

• 500 gr of persimmons
  
• 220 grams of flour
  
• 50 grams of cocoa powder
  
• 150 grams of butter
  
• salt
  
• 1 teaspoon of vanilla essence
  
• 1 teaspoon of cardamom powder
  
• 150 gr cane sugar
  
• a teaspoon of Balsamic Vinegar of Modena PGI

Wash the persimmons, remove the stalk and the peel, slice them roughly and set aside.
Pour the sifted flour into a large bowl, add the brown sugar, salt, cardamom powder and a teaspoon of Balsamic Vinegar of Modena PGI.
Add also the cocoa powder and mix.
Dice the cold butter, add it to the bowl and work quickly the dough with your fingertips to get crumbs.
Grease a cake pan of 22 cm diameter and sprinkle the bottom and the edge with cane sugar.
Pour half the dough and level it on the bottom with a fork. At this point, add the persimmons and distribute them with a use of a fork or a spoon to make a uniform filling layer.
Now pour the other half of the dough to completely cover the persimmon layer.
Cook the cake in a preheated oven at 180 ° for 40 minutes.
When cooked, take the persimmon cake out of the oven, let it cool and sprinkle the surface with cocoa before serving.