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Persimmon Poundcake Recipe

Persimmon Poundcake Recipe
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Serving : 1
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Prepare the ingredients before making Persimmon Poundcake in your home. Then, follow these steps below to serve Persimmon Poundcake for your family or friends.

Ingredients: Persimmon Poundcake

  • For the persimmons in caramel:
  • 3 ★Persimmons
  • 6 tbsp ★Sugar
  • 1 tbsp ★Margarine
  • 3 tbsp ★Rum
  • Batter:
  • 110 grams Cake flour
  • 1/3 tsp Baking powder
  • 80 grams Margarine
  • 2 Eggs
  • 1 (Sugar to use if you have hard persimmons)
  • 4 portions Coffee creamer
  • 1 Vanilla extract
  • 10 to 15 Almonds
  • 2 tbsp Raisins (optional)
  • To decorate the cake:
  • 1 - optional Almonds, sliced almonds, pumpkin seeds etc.

How to Make Persimmon Poundcake

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Persimmon Poundcake in your home by yourself.

    Step 1
  • Peel the persimmons and cut up roughly. Coarsely chop up the almonds. Separate the eggs. Sift the cake flour and baking powder together.
  • Step 2
  • 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.
  • Step 3
  • When the persimmons are cooked through turn off the heat. Add the margarine and rum, mix in and leave to cool.
  • Step 4
  • 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.
  • Step 5
  • Change from a whisk to a spatula. Mix the sifted flour in well using a cutting motion.
  • Step 6
  • Add the persimmons cooked in caramel from Step 2 as well as the raisins, almonds, vanilla essence and coffee creamer, and mix.
  • Step 7
  • 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.
  • Step 8
  • 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.
  • Step 9
  • 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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