Recipe of Persimmon Poundcake in 33 Minutes for Family

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, persimmon poundcake. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Persimmon Poundcake is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Persimmon Poundcake is something which I have loved my entire life. They’re fine and they look fantastic.

Persimmon Pound Cake—No Preheat! by Farmers' Almanac Staff Rich and wonderful persimmon pudding cake, made with hachiya persimmon pulp Hachiya persimmons can bake up into a delicious, moist cake that is almost pudding-like. Persimmon Cake (Shi Zi Bing) is one of the well-known local flavor snacks in Xi'an.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have persimmon poundcake using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Persimmon Poundcake:

1. Get For the persimmons in caramel:
2. Prepare 3 ★Persimmons
3. Get 6 tbsp ★Sugar
4. Make ready 1 tbsp ★Margarine
5. Take 3 tbsp ★Rum
6. Prepare Batter:
7. Get 110 grams Cake flour
8. Take 1/3 tsp Baking powder
9. Get 80 grams Margarine
10. Prepare 2 Eggs
11. Prepare 1 (Sugar to use if you have hard persimmons)
12. Take 4 portions Coffee creamer
13. Make ready 1 Vanilla extract
14. Prepare 10 to 15 Almonds
15. Take 2 tbsp Raisins (optional)
16. Prepare To decorate the cake:
17. Make ready 1 - optional Almonds, sliced almonds, pumpkin seeds etc.

Persimmon bread has the texture of banana bread, but even tastes even better! Use very ripe and mushy persimmons. My great-aunt, June Hendrix, lived her whole life in the Powell Valley, a rural area near French Lick, Indiana. She was a farmer, a cook.

Steps to make Persimmon Poundcake:

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

The persimmon /pərˈsɪmən/ (sometimes spelled persimon) is the edible fruit of a number of species of trees in the genus Diospyros. The most widely cultivated of these is the Asian or Japanese. Perhaps because persimmons are the last fruit to disappear before a long, stark winter of citrus and pomes, I get a little psycho about them. Choose persimmons that are soft but not mushy. If they're firm, let them ripen in a paper bag on the kitchen counter for a couple of.

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