Persimmon Almond Cake
Number of servings : 8 Prep time: 20 minutes Cooking time: 35 minutes Type of meal : | Cakes |
Number of servings : 8
Prep time: 20 minutes
Cooking time: 35 minutes
Type of meal : | Cakes | Cakes
Special diet :
125 ml / 1/2 cup unsalted butter
300 ml / 1 1/4 cups sugar
430 ml / 1 3/4 cups all-purpose flour
8 ml / 1 1/2 tsp baking powder
1 ml / 1/4 tsp salt
2.5 ml / 1/2 tsp baking soda
250 ml / 1 cup ripe persimmon flesh
50 ml / 1/4 cup sour cream
250 ml / 1 cup ground almonds
Preheat oven to 180°C / 350°F.
Butter a 23 cm / 9” cake pan and set aside.
In a food processor, combine the butter and sugar. Add the eggs and pulse to combine. Transfer to a bowl.
In another bowl, sift the flour with the baking powder, salt and baking soda.
In a small bowl, combine the persimmon and sour cream.
Add one-third of the dry ingredients to the butter mixture, then add half the sour cream/persimmon mixture. Combine delicately.
Repeat until all ingredients are combined in a smooth batter.
Pour into the prepared pan and bake on the middle rack for about 35 minutes.
Cool on the counter.