Ingredients for a 22 cm cake tin

550g persimmon

210g flour

10g bitter cocoa

150g cane sugar

1 tablespoon Balsamic Vinegar of Modena PGI

150g butter

1 teaspoon fleur de sel

1 teaspoon vanilla essence

1 teaspoon cardamom powder

Prepare the persimmons: wash them, cut out the stem, peel, slice in big chunks and put aside. For the dough: sift the flour inside a large bowl, add the cane sugar, fleur de sel, powdered cardamom and the teaspoon of Balsamic Vinegar of Modena PGI. Add the cocoa and mix the powder ingredients. Cut the cold butter in cubes. Add the butter in the bowl and quickly crumble the dough with the tips of the fingers. Butter a 22 cm cake tin and sprinkle bottom and sides with the cane sugar. Pour half of the dough and spread evenly on the bottom using a fork. Now place the persimmon and distribute with a fork or a spoon to make a uniform layer of filling. Then place the remaining half of the dough, covering completely the filling. Cook in a pre-heated static oven at 180° C for 40 minutes. Once cooked, remove from the oven, and let cool down. If you like, dust the top with cocoa just before serving.