Tuesday, September 30, 2008

Persimmon Cake

Use very ripe, soft persimmons for this cake as they can be dry and bitter before they ripen. To obtain the flesh, stem and quarter the fruit and scoop out the pulp with a spoon. Recipe serves 8-10.


8 ripe persimmons, flesh mashed
2 eggs, beaten
2 ounces (60 g) almonds, chopped
3 ounces (90 g) walnuts, chopped
1 1/2 ounces (40 g) peanuts, chopped
1 1/2 tablespoons pine nuts
4 ounces (125 g) caster sugar
2 1/3 cups all-purpose (plain) flour
1 teaspoon baking powder
1 teaspoon grated lemon rind


1. Mix the almonds, walnuts, peanuts and pine nuts with the persimmon flesh. Add the beaten eggs.
2. Stir in the sugar, flour, baking powder and lemon rind and mix thoroughly.
3. Line a 8 inch (20 cm) cake tin with baking paper. Pour the batter into the cake tin and bake at 350 degrees F (180 degrees C) for 40 minutes or until a skewer comes out clean.
4. Turn cake onto a wire rack and cool before serving.

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