Persimmon Cake
Persimmon Cake is an impressive dinner. Made with 1 lb. very ripe persimmons (2 or 3), 3 large eggs, 1 c. plus 2 tbsp. sugar, 1/2 c. olive oil and 2 1/4 c. all-purpose flour, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Preheat oven to 325°.
Butter and flour 9-inch cake pan.
Cut tops from persimmons and scrape pulp into food processor, process until smooth.
Measure 1 cup (reserve remaining purée for other use).
In mixer bowl, beat eggs, sugar and olive oil until combined.
Sift flour, cinnamon and salt together into medium bowl.
In small bowl, combine persimmon purée with baking soda. Add to egg mixture, beat until well combined.
Beat in dry ingredients.
Add walnuts and raisins and fold into batter with rubber spatula.
Pour into prepared pan.
Bake 60 to 75 minutes. Cool in pan 10 minutes.
Remove from pan and cool on wire rack. Sift confectioners sugar over top.
Serve warm with chunky applesauce and lightly sweetened whipped cream or hard sauce.
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