Persimmon Almond Cake

Number of servings : 8 Prep time: 20 minutes Cooking time: 35 minutes Type of meal : | Cakes |

Number of servings : 8

Prep time: 20 minutes

Cooking time: 35 minutes

Type of meal : | Cakes | Cakes

Special diet :

Ingredients

125 ml / 1/2 cup        unsalted butter
300 ml / 1 1/4 cups        sugar
2                eggs
430 ml / 1 3/4 cups        all-purpose flour
8 ml / 1 1/2 tsp        baking powder
1 ml / 1/4 tsp            salt
2.5 ml / 1/2 tsp        baking soda
250 ml / 1 cup            ripe persimmon flesh
50 ml / 1/4 cup        sour cream
250 ml / 1 cup            ground almonds

Directions

Preheat oven to 180°C / 350°F.

Butter a 23 cm / 9” cake pan and set aside.

In a food processor, combine the butter and sugar. Add the eggs and pulse to combine. Transfer to a bowl.

In another bowl, sift the flour with the baking powder, salt and baking soda.

In a small bowl, combine the persimmon and sour cream.

Add one-third of the dry ingredients to the butter mixture, then add half the sour cream/persimmon mixture. Combine delicately.

Repeat until all ingredients are combined in a smooth batter.

Pour into the prepared pan and bake on the middle rack for about 35 minutes.

Cool on the counter.

Nutritional information:

Persimmon Almond Cake