Recipes from Cambodia: Num Taloak (Persimmon Coffee Cake)

Recipes from Cambodia

Num Taloak (Persimmon Coffee Cake)

Country: Cambodia
Course: Dessert
Makes: 12 to 18 servings


  • 1 tsp vegetable oil
  • 1 tbsp all-purpose flour
  • 3 eggs
  • 1 1/2 cup sugar
  • 1 stick butter, melted
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/4 tsp cinnamon powder
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup water
  • 4 persimmons, peeled, seeded and mashed
  • 6 oz walnuts
  • 2 tbsp powered sugar


  1. Preheat oven to 350 degrees. Then oil a cake pan (I used butter) and sprinkle a little bit of flour on the bottom.
  2. Mix the eggs with the sugar and melted butter. Keep mixing until creamy.
  3. Add the salt, baking powder, cinnamon, vanilla extract and flour. Finally add the persimmon. When it is mixed well, add the walnuts.
  4. Transfer the mixture to your prepared cake pan and bake for 25 minutes or until a toothpick comes out clean. Let cool, then sprinkle with powdered sugar.
  5. Note: I had to bake mine a whole lot longer than 25 minutes (it was probably more like an hour). My cake came out very wet in texture. I don't know what the texture is supposed to be like so I can't say whether or not I got it right.