A few weeks ago I purchased 3 persimmons which were on special offer in my local market, these beautiful orange fruit are the unsung hero in this bake as they provide moisture and succulence, although you would never know they were there. Perfect for a wintery evening the spicing really lifts this bake and well worth the wait whilst the fruit was ripening.
What you need
- 3 persimmons - peeled and pureed
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 115g butter
- 200g light brown sugar
- 350g plain flour
- 1 egg
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- Icing sugar and water to making glace icing
What you do
- Pre heat the oven to 180c
- Oil spray the bundt tin throughly
- Cream the butter and sugar together until fluffy
- Add the bicarbonate of soda to the persimmon puree, it will jellify don't be alarmed
- Add the puree plus the other ingredients (except the icing sugar) to the sugar and butter
- Mix until you have a smooth mixture, sppon into the prepared bundt tin
- Smooth level
- Bake for 40 -45 minutes, until risen and tested cooked with a skewer
- Cool fully in the tin on a wire rack
- Once cool, a sharp inversion of the tin should release the cake
- Ice when cool, using a drizzle technique.
I have just spotted that the theme for Love Cake for January 2015 is "Feeling Fruity" so I am linking up this post to this challenge. This is hosted over at Jibberjabber
