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Persimmon Poundcake
Persimmon Poundcake

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We hope you got benefit from reading it, now let’s go back to persimmon poundcake recipe. You can have persimmon poundcake using 17 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Persimmon Poundcake:
  1. Provide For the persimmons in caramel:
  2. Prepare 3 ★Persimmons
  3. You need 6 tbsp ★Sugar
  4. You need 1 tbsp ★Margarine
  5. Provide 3 tbsp ★Rum
  6. Take Batter:
  7. Prepare 110 grams Cake flour
  8. Take 1/3 tsp Baking powder
  9. Take 80 grams Margarine
  10. Use 2 Eggs
  11. Take 1 (Sugar to use if you have hard persimmons)
  12. Prepare 4 portions Coffee creamer
  13. Take 1 Vanilla extract
  14. Provide 10 to 15 Almonds
  15. You need 2 tbsp Raisins (optional)
  16. Prepare To decorate the cake:
  17. Get 1 - optional Almonds, sliced almonds, pumpkin seeds etc.
Instructions to make Persimmon Poundcake:
  1. Peel the persimmons and cut up roughly. Coarsely chop up the almonds. Separate the eggs. Sift the cake flour and baking powder together.
  2. 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.
  3. When the persimmons are cooked through turn off the heat. Add the margarine and rum, mix in and leave to cool.
  4. 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.
  5. Change from a whisk to a spatula. Mix the sifted flour in well using a cutting motion.
  6. Add the persimmons cooked in caramel from Step 2 as well as the raisins, almonds, vanilla essence and coffee creamer, and mix.
  7. 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.
  8. 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.
  9. 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.

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