Yield: 8 Servings
|¼ cup||Sliced almonds|
|1¼ cup||Sifted cake flour; sift, then measure|
|1¾ cup||Sifted powdered sugar; sift, then measure|
|½ cup||Yellow cornmeal|
|¾ teaspoon||Baking powder|
|1 large||Very ripe persimmon|
|½ teaspoon||Lemon juice|
|2||Eggs; lightly beaten|
|¼ cup||Vegetable oil|
Recipe by: St. Louis Post-Dispatch 10/20/97 Preheat oven to 325 degrees.
Toast almonds on baking sheet until golden, about 10 minutes, shaking baking sheet occasionally to prevent scorching. Sprinkle almonds inside buttered 8-by-4-inch loaf pan. Set aside.
Combine flour, powdered sugar, cornmeal, baking powder and salt in bowl of mixer and mix well.
Whirl peeled persimmon and lemon juice in a blender until pureed. You should have about ½ cup. Combine ½ cup puree, eggs, oil and vanilla in small bowl. Add to dry ingredients; beat at low speed 1 minute. Scrape down sides of bowl and beat 1 minute more. Pour into prepared loaf pan.
Bake until wooden pick inserted near center comes out clean, 45 to 50 minutes. Let cool in pan 5 minutes before inverting onto rack to cool.
Yield: 8 to 10 servings.
By Kathleen Desmond Stang.
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 4, 1998