Recipe: Persimmon Poundcake

Prepare Persimmon Poundcake Needs 17 Ingredients And 9 Steps

Persimmon Poundcake is one of popular Food. Fruit is part of plant. Fruit is very special goo taste which got from the tree or plant are planted by human to get the fruit. Persimmon Poundcake is one processed of popular Fruit , fruit has many variant or taste, sweet, sour, bitter, fresh and Persimmon Poundcake has one special taste and smell. Persimmon Poundcake also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Persimmon Poundcake.

How To Cook Persimmon Poundcake

Persimmon Poundcake We can cook Persimmon Poundcake by using 17 ingredients and 9 steps. Here is how you achieve Persimmon Poundcake.

Ingredients of Persimmon Poundcake

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

Persimmon Poundcake instructions

  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..

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