A delicious fall flavored cake made with stewed and chopped persimmons, topped with either chopped pecans or sliced almonds.
Servings 6 people
Peel the persimmons and slice 5mm thick.
360 g persimmons
Place in a sauce pan and add the 4 1/2 T of sugar and 3 T water.
4 1/2 T granulated sugar, 3 T water
Bring to a low simmer and simmer for about 5 minutes, making sure to stir occasionally to coat all of the slices with the sugar water.
Drain off most of the sugar water and set the persimmons aside to cool.
Place softened butter and the 90 g of sugar in a medium or large bowl and combine well.
120 g unsalted butter, 90 g granulated sugar
Add the eggs and combine well.
Add the vanilla and stir in.
1 T vanilla
Sift together the cake flour, baking powder and almond flour.
165 g cake flour, 3/4 t baking powder, 45 g almond flour/meal
Add 2/3 of the dry mix to the wet mix and fold in, making sure not to over mix.
Roughly chop the cooled persimmons and combine with the remaining 1/3 of the dry mix.
Fold into the batter and mix until there is no longer powder visible.
Pour into cake pan and top with either toasted chopped pecans or sliced almonds.
chopped toasted pecans or sliced almonds
Bake for 30-40 minutes or until a toothpick comes out clean. Allow to cool before cutting.
Calories: 492kcal | Carbohydrates: 66g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 88mg | Potassium: 252mg | Fiber: 1g | Sugar: 25g | Vitamin A: 619IU | Vitamin C: 40mg | Calcium: 83mg | Iron: 2mg