Hello, I am Joana. Today, we’re going to make persimmon poundcake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit tastier. 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 current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Persimmon Poundcake is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have persimmon poundcake using 17 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Persimmon Poundcake:
- Make ready For the persimmons in caramel:
- Make ready 3 ★Persimmons
- Prepare 6 tbsp ★Sugar
- Prepare 1 tbsp ★Margarine
- Take 3 tbsp ★
- Get Batter:
- Prepare 110 grams Cake flour
- Get 1/3 tsp Baking powder
- Get 80 grams Margarine
- Prepare 2 Eggs
- Take 1 (Sugar to use if you have hard persimmons)
- Get 4 portions Coffee creamer
- Take 1 Vanilla extract
- Make ready 10 to 15 Almonds
- Prepare 2 tbsp Raisins (optional)
- Take To decorate the cake:
- Prepare 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 , 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 is going to wrap this up for this special dish persimmon poundcake recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
