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Recipe: Persimmon Cornmeal Cake
Categories: Desserts
Yield: 8 Servings
1/4 c Sliced almonds
1 1/4 c Sifted cake flour; sift,
-- then measure
1 3/4 c Sifted powdered sugar; sift,
-- then measure
1/2 c Yellow cornmeal
3/4 ts Baking powder
1/2 ts Salt
1 lg Very ripe persimmon
1/2 ts Lemon juice
2 Eggs; lightly beaten
1/4 c Vegetable oil
1/2 ts Vanilla
Recipe by: St. Louis Post-Dispatch 10/20/97 Preheat oven to 325 degrees.
Toast almonds on baking sheet until golden, about 10 minutes, shaking baking sheet occasionally to prevent scorching. Sprinkle almonds inside buttered 8-by-4-inch loaf pan. Set aside.
Combine flour, powdered sugar, cornmeal, baking powder and salt in bowl of mixer and mix well.
Whirl peeled persimmon and lemon juice in a blender until pureed. You should have about 1/2 cup. Combine 1/2 cup puree, eggs, oil and vanilla in small bowl. Add to dry ingredients; beat at low speed 1 minute. Scrape down sides of bowl and beat 1 minute more. Pour into prepared loaf pan.
Bake until wooden pick inserted near center comes out clean, 45 to 50 minutes. Let cool in pan 5 minutes before inverting onto rack to cool.
Yield: 8 to 10 servings.
By Kathleen Desmond Stang. Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 4, 1998
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