Recipe of Speedy Persimmon Poundcake
date: 2020-10-27T02:09:30.082Z
image: https://img-global.cpcdn.com/recipes/6716477773185024/751x532cq70/persimmon-poundcake-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/6716477773185024/751x532cq70/persimmon-poundcake-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/6716477773185024/751x532cq70/persimmon-poundcake-recipe-main-photo.jpg
author: Rebecca Moran
ratingvalue: 4.6
reviewcount: 39010
recipeingredient:
- " 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"
recipeinstructions:
- "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."
categories:
- Recipe
tags:
- persimmon - poundcake
katakunci: persimmon poundcake
nutrition: 214 calories
recipecuisine: American
preptime: "PT36M"
cooktime: "PT54M"
recipeyield: "1"
recipecategory: Lunch
---
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, persimmon poundcake. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
Whisk together the flour, baking powder, baking soda, salt, and sugar in a bowl and set aside. In a separate bowl, whisk together the eggs, persimmon pulp, milk, and vanilla extract until smooth and thin. Persimmon Pound Cake for the Autumn Season I wanted to make a cake suitable for the autumn season so I adjusted another recipe of mine and added a chopped persimmon. I used a hard and unripe persimmon, but it's best with a very ripe persimmon.
Persimmon Poundcake is one of the most favored of recent trending meals in the world. It's easy, it is fast, it tastes delicious. It's appreciated by millions daily. They are nice and they look wonderful. Persimmon Poundcake is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have persimmon poundcake using 17 ingredients and 9 steps. Here is how you can achieve that.
##### The ingredients needed to make Persimmon Poundcake:
1. Prepare For the persimmons in caramel: 1. Prepare 3 ★Persimmons 1. Get 6 tbsp ★Sugar 1. Make ready 1 tbsp ★Margarine 1. Prepare 3 tbsp ★Rum 1. Get Batter: 1. Make ready 110 grams Cake flour 1. Make ready 1/3 tsp Baking powder 1. Make ready 80 grams Margarine 1. Get 2 Eggs 1. Make ready 1 (Sugar to use if you have hard persimmons) 1. Prepare 4 portions Coffee creamer 1. Prepare 1 Vanilla extract 1. Get 10 to 15 Almonds 1. Get 2 tbsp Raisins (optional) 1. Get To decorate the cake: 1. Prepare 1 - optional Almonds, sliced almonds, pumpkin seeds etc.
You can make the cake even with not so ripe persimmons. If you have some persimmons on hand, you may doubt that this recipe works but please try it out. I edited the recipe a little bit. The key is to make the meringue last, and bake the cake as soon as it's folded into.
##### Steps 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. 1. 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. 1. When the persimmons are cooked through turn off the heat. Add the margarine and rum, mix in and leave to cool. 1. 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. 1. Change from a whisk to a spatula. Mix the sifted flour in well using a cutting motion. 1. Add the persimmons cooked in caramel from Step 2 as well as the raisins, almonds, vanilla essence and coffee creamer, and mix. 1. 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. 1. 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. 1. 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.
I edited the recipe a little bit. The key is to make the meringue last, and bake the cake as soon as it's folded into. Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula. Mix in persimmon mixture, walnuts and currants. This pudding cake is super moist and chewy, similar to an English toffee pudding cake.
So that is going to wrap this up with this special food persimmon poundcake recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/6716477773185024/751x532cq70/persimmon-poundcake-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/6716477773185024/751x532cq70/persimmon-poundcake-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/6716477773185024/751x532cq70/persimmon-poundcake-recipe-main-photo.jpg
author: Rebecca Moran
ratingvalue: 4.6
reviewcount: 39010
recipeingredient:
- " 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"
recipeinstructions:
- "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."
categories:
- Recipe
tags:
- persimmon - poundcake
katakunci: persimmon poundcake
nutrition: 214 calories
recipecuisine: American
preptime: "PT36M"
cooktime: "PT54M"
recipeyield: "1"
recipecategory: Lunch
---
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, persimmon poundcake. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
Whisk together the flour, baking powder, baking soda, salt, and sugar in a bowl and set aside. In a separate bowl, whisk together the eggs, persimmon pulp, milk, and vanilla extract until smooth and thin. Persimmon Pound Cake for the Autumn Season I wanted to make a cake suitable for the autumn season so I adjusted another recipe of mine and added a chopped persimmon. I used a hard and unripe persimmon, but it's best with a very ripe persimmon.
Persimmon Poundcake is one of the most favored of recent trending meals in the world. It's easy, it is fast, it tastes delicious. It's appreciated by millions daily. They are nice and they look wonderful. Persimmon Poundcake is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have persimmon poundcake using 17 ingredients and 9 steps. Here is how you can achieve that.
##### The ingredients needed to make Persimmon Poundcake:
1. Prepare For the persimmons in caramel: 1. Prepare 3 ★Persimmons 1. Get 6 tbsp ★Sugar 1. Make ready 1 tbsp ★Margarine 1. Prepare 3 tbsp ★Rum 1. Get Batter: 1. Make ready 110 grams Cake flour 1. Make ready 1/3 tsp Baking powder 1. Make ready 80 grams Margarine 1. Get 2 Eggs 1. Make ready 1 (Sugar to use if you have hard persimmons) 1. Prepare 4 portions Coffee creamer 1. Prepare 1 Vanilla extract 1. Get 10 to 15 Almonds 1. Get 2 tbsp Raisins (optional) 1. Get To decorate the cake: 1. Prepare 1 - optional Almonds, sliced almonds, pumpkin seeds etc.
You can make the cake even with not so ripe persimmons. If you have some persimmons on hand, you may doubt that this recipe works but please try it out. I edited the recipe a little bit. The key is to make the meringue last, and bake the cake as soon as it's folded into.
##### Steps 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. 1. 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. 1. When the persimmons are cooked through turn off the heat. Add the margarine and rum, mix in and leave to cool. 1. 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. 1. Change from a whisk to a spatula. Mix the sifted flour in well using a cutting motion. 1. Add the persimmons cooked in caramel from Step 2 as well as the raisins, almonds, vanilla essence and coffee creamer, and mix. 1. 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. 1. 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. 1. 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.
I edited the recipe a little bit. The key is to make the meringue last, and bake the cake as soon as it's folded into. Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula. Mix in persimmon mixture, walnuts and currants. This pudding cake is super moist and chewy, similar to an English toffee pudding cake.
So that is going to wrap this up with this special food persimmon poundcake recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!