Hey everyone, I hope you’re having an amazing day. Today, I’m gonna show you how to prepare a distinctive dish, persimmon poundcake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Persimmon Poundcake is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Persimmon Poundcake is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook persimmon poundcake using 17 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Persimmon Poundcake:
- For the persimmons in caramel:
- 3 ★Persimmons
- 6 tbsp ★Sugar
- 1 tbsp ★Margarine
- 3 tbsp ★Rum
- Batter:
- 110 grams Cake flour
- 1/3 tsp Baking powder
- 80 grams Margarine
- 2 Eggs
- 1 (Sugar to use if you have hard persimmons)
- 4 portions Coffee creamer
- 1 Vanilla extract
- 10 to 15 Almonds
- 2 tbsp Raisins (optional)
- To decorate the cake:
- 1 - optional Almonds, sliced almonds, pumpkin seeds etc.
Steps 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 rum, 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 exceptional food persimmon poundcake recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
