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Before you jump to Persimmon Poundcake recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to persimmon poundcake recipe. To make persimmon poundcake you need 17 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Persimmon Poundcake:
- Get For the persimmons in caramel:
- Use 3 ★Persimmons
- Prepare 6 tbsp ★Sugar
- Use 1 tbsp ★Margarine
- Use 3 tbsp ★Rum
- Get Batter:
- Provide 110 grams Cake flour
- Take 1/3 tsp Baking powder
- Prepare 80 grams Margarine
- Prepare 2 Eggs
- Take 1 (Sugar to use if you have hard persimmons)
- Take 4 portions Coffee creamer
- Provide 1 Vanilla extract
- Get 10 to 15 Almonds
- You need 2 tbsp Raisins (optional)
- Provide To decorate the cake:
- Get 1 - optional Almonds, sliced almonds, pumpkin seeds etc.
Steps to make Persimmon Poundcake:
- Peel the persimmons and cut up roughly. Coarsely chop up the almonds. Separate the eggs. Sift the cake flour and baking powder together.
- Put the sugar in a pan and heat until it's caramelized. Add the persimmons (here I used ripe and soft ones). The caramel will harden for a short while, but as you keep simmering it will melt.
- When the persimmons are cooked through turn off the heat. Add the margarine and rum, mix in and leave to cool.
- Cream the margarine for the batter well in a bowl using a whisk. If you have firm persimmons add 2 teaspoons of sugar to the margarine. Add the egg yolks one at a time, mixing well between additions.
- Change from a whisk to a spatula. Mix the sifted flour in well using a cutting motion.
- Add the persimmons cooked in caramel from Step 2 as well as the raisins, almonds, vanilla essence and coffee creamer, and mix.
- Make a meringue with the 2 egg whites (whip until stiff peaks form). Mix half of the meringue into the Step 6 batter using a spatula and scooping it up from the bottom so as not to eliminate all the air bubbles. Fold in the rest of the meringue in the same way.
- Pour the batter into a parchment paper lined poundcake tin and bake in a 170°C oven for 25 minutes, then at 160°C for about 10 minutes while checking the cake for doneness.
- When the cake has risen nicely and is golden brown on top, it is done. It has a moist, dense texture. It's so delicious, and you can scarcely believe it has persimmon in it.
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