Cut the persimmon into pieces and put it in a blender bowl.
Grind into a puree.
In a bowl, combine the persimmon puree, eggs and sour cream. Stir.
Add vegetable oil and sugar. Stir.
Add flour, a pinch of salt, cocoa, baking powder and tangerine zest.
Stir until smooth. The dough is thick and does not drain from the spoon.
Prepare the form for the cake (covered with parchment and slightly greased with vegetable oil, the size of the form is 11 cm wide, 7 cm high, 25 cm long), put the dough.
Send to bake in a preheated 180 degree oven for 50-55 minutes (check the readiness with a wooden skewer and focus on the features of your oven). Remove the finished cake from the oven and let it cool completely. If desired, decorate the cake with powdered sugar, chocolate or icing sugar.
