Friday, 8 November 2013

Persimmon loaf cake

Persimmon is lovely eaten raw, but I always wanted to turn in into a cake and this one is so delicious I regret not trying it before!  It is soft and moist with warming spices and crunchy nuts- perfect treat for cold afternoons.

  • 1 persimmon fruit
  • 1 tsp bicarb. of soda
  • 1/3 cup dark brown sugar 
  • 1/3 caster sugar
  • 1/2 cup vegetable oil
  • 1 1/4 tsp ground cinnamon
  • 1/2 mixed spice
  • 1/4 ground cloves
  • pinch of salt
  • 2 eggs
  • 1/6 cup water
  • 1 cup plain flour
  • 1/2 cup wholemeal flour
  • 2 tbsp honey
  • 1/2 cup mixed nuts (hazelnuts, walnuts, pistachios, almonds etc.)

Peel and blend persimmon fruit to make a puree, add bicarb. of soda and stir.  Leave the mixture aside for few minutes to thicken.

Mix the oil, both sugars, spices, honey, salt and eggs in a large bowl until smooth.  Add a third of fruit puree, third of water and a third of mixture of flours and mix.  Repeat until all ingredients are combined, then mix in the nuts.

Pour the mixture into a lined 10cm x 22cm loaf tin and bake at 180C for about 40-45 minutes, until skewer inserted in the middle comes out clean.

Leave to cool in the tin for about 10 minutes, then take out and leave to cool completely.


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