Hi, I am Clara. Today, we’re going to prepare persimmon poundcake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Persimmon Poundcake Recipe
Persimmon Poundcake is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Persimmon Poundcake is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook persimmon poundcake using 17 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Persimmon Poundcake:
- Get For the persimmons in caramel:
- Take 3 ★Persimmons
- Get 6 tbsp ★Sugar
- Take 1 tbsp ★Margarine
- Prepare 3 tbsp ★
- Take Batter:
- Take 110 grams Cake flour
- Make ready 1/3 tsp Baking powder
- Get 80 grams Margarine
- Take 2 Eggs
- Prepare 1 (Sugar to use if you have hard persimmons)
- Make ready 4 portions Coffee creamer
- Get 1 Vanilla extract
- Take 10 to 15 Almonds
- Get 2 tbsp Raisins (optional)
- Make ready To decorate the cake:
- Make ready 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 this up for this distinctive dish persimmon poundcake recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
