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.
Ingredients:
- 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.
Enjoy!
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