Preheat oven to 180°C.

Separate the egg yolks from the whites and whisk the yolks with the muscovado sugar until it is almost completely melted, thick and creamy with a pale coffee colour.

Stir in the Greek yogurt and a teaspoon of organic vanilla essence.

Sift the flour with the baking powder and stir in until just combined.

Beat the egg whites until stiff peaks form and gently fold them in.

Peel and slice the persimmon into irregular chunks.

Butter and flour a 24 cm round baking tin, spoon the batter into the mould and scatter the persimmon slices on the surface, then sprinkle a tablespoon of brown sugar over them.

Bake in the preheated oven for about 30 minutes until golden brown on the top and dry inside (test with a skewer), then remove it from the oven and let the cake cool on a wire rack.

Dust with icing sugar before bringing the persimmon cake to your dear ones.