Hello, I am Kate. Today, I will show you a way to prepare persimmon poundcake recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Persimmon Poundcake Recipe
Persimmon Poundcake is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Persimmon Poundcake is something that I’ve loved my entire life. They are fine and they look fantastic.
To be with this particular recipe, we have to first prepare a few components. You can cook persimmon poundcake using 17 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Persimmon Poundcake:
- Take For the persimmons in caramel:
- Prepare 3 ★Persimmons
- Make ready 6 tbsp ★Sugar
- Prepare 1 tbsp ★Margarine
- Prepare 3 tbsp ★
- Make ready Batter:
- Prepare 110 grams Cake flour
- Make ready 1/3 tsp Baking powder
- Make ready 80 grams Margarine
- Take 2 Eggs
- Prepare 1 (Sugar to use if you have hard persimmons)
- Make ready 4 portions Coffee creamer
- Make ready 1 Vanilla extract
- Make ready 10 to 15 Almonds
- Make ready 2 tbsp Raisins (optional)
- Take To decorate the cake:
- Take 1 - optional Almonds, sliced almonds, pumpkin seeds etc.
Instructions to make Persimmon Poundcake:
- Peel the persimmons and cut up roughly. Coarsely chop up the almonds. Separate the eggs. Sift the cake flour and baking powder together.
- 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.
- When the persimmons are cooked through turn off the heat. Add the margarine and , mix in and leave to cool.
- 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.
- Change from a whisk to a spatula. Mix the sifted flour in well using a cutting motion.
- Add the persimmons cooked in caramel from Step 2 as well as the raisins, almonds, vanilla essence and coffee creamer, and mix.
- 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.
- 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.
- 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.
So that’s going to wrap it up with this distinctive dish persimmon poundcake recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
