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    Persimmon and walnut cake

    Recipes by Angela Malivindi

    • Persimmons – enough ripe persimmons to make 1½ cups when pureed
    • 1 tsp bi-carbonate soda
    • 1½ cups white sugar
    • ½ cup oil
    • 3 eggs
    • 2 tsp vanilla essence
    • 2 cups “00” flour
    • 1½ tsp baking powder
    • 1 tsp cinnamon
    • ½ tsp salt
    • ¾ cup walnuts, chopped

    1. Preheat oven at 180˚C and position rack in centre of oven.
    2. Prepare the cake tin with oil or butter and flour.
    3. Peel the persimmons and scoop the pulp (removing any pips) into a measuring jug.
    4. Puree with a stick blender ensuring you have 1½ cups.
    5. Mix bi-carbonate soda into puree and set aside.
    6. In a big bowl add the sugar, oil, eggs and vanilla essence. Beat all together with an electric mixer until all blended.
    7. Sift the flour, baking powder, cinnamon and salt into egg mixture and mix together.
    8. Mix in the chopped walnuts using rubber spatula.
    9. The persimmon mixture will have become a little hard with the bi-carbonate soda. Now mix it into the mixture and chop up with rubber spatula. The bigger the pieces, the chunkier the persimmon will be in the cake after it’s cooked.
    10. Transfer the batter to prepared pan.
    11. Bake the cake until tester comes out clean. Time will vary depending on oven but it should take around 1 hour.
    12. Turn the cake onto rack and cool completely.
    13. Dust with icing sugar (optional). Enjoy!!!