Persimmon cornmeal cake

Yield: 8 Servings

Measure Ingredient
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
½ teaspoon Salt
1 large Very ripe persimmon
½ teaspoon Lemon juice
2 \N Eggs; lightly beaten
¼ cup Vegetable oil
½ teaspoon Vanilla

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

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