Ingredients with Measurements:
- 2 ripe persimmons, peeled and pureed
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup sliced almonds
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
2. In a mixing bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Add the vanilla extract and persimmon puree and mix until well combined.
5. In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Sprinkle the sliced almonds on top of the batter.
9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
- Total time: 1 hour
Temperature:
- 350°F (175°C)
Serving size:
- 8 servings
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 26g
- Protein: 7g
- Fiber: 3g
Substitutions for ingredients:
- You can use any type of flour you prefer, such as gluten-free flour or whole wheat flour.
- You can substitute the persimmon puree with pumpkin puree or applesauce.
- You can use any type of nuts you prefer, such as walnuts or pecans.
Variations:
- Add spices such as cinnamon, nutmeg, or ginger to the batter for a warm and cozy flavor.
- Add chocolate chips or dried fruit to the batter for a sweet and chewy texture.
- Top the cake with whipped cream or frosting for a more decadent dessert.
Tips and Tricks:
- Make sure the persimmons are ripe and soft before pureeing them.
- Use room temperature ingredients to ensure a smooth and even batter.
- Don't overmix the batter, as this can result in a tough and dry cake.
- Toast the sliced almonds before adding them to the batter for a more intense flavor.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the cake, place it in the oven at 350°F (175°C) for 5-10 minutes or until warm.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or ice cream on top.
- Garnish the cake with fresh fruit or edible flowers.
Garnishes:
- Sliced persimmons
- Whipped cream
- Edible flowers
Pairings:
- Serve the cake with a cup of hot tea or coffee for a cozy afternoon treat.
- Pair the cake with a glass of sweet dessert wine for a more indulgent dessert experience.
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
- Roasted nuts
Troubleshooting Advice:
- If the cake is too dry, try adding more persimmon puree or applesauce to the batter.
- If the cake is too wet, try reducing the amount of liquid ingredients or adding more flour to the batter.
Food Safety Advice:
- Make sure to wash your hands and all utensils before starting to cook.
- Store the cake in an airtight container to prevent contamination.
Food History:
- Persimmons are a fruit that originated in China and have been cultivated for thousands of years. They were introduced to the United States in the 1800s and have since become a popular ingredient in many desserts.
Flavor Profiles:
- The persimmon and almond cake has a sweet and nutty flavor with a moist and tender texture.
Serving Suggestions:
- Serve the cake as a dessert or as a sweet snack with a cup of tea or coffee.
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