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Ingredients
- 1/4 c. Sliced almonds
- 1Â 1/4 c. Sifted cake flour, sift, then measure
- 1Â 3/4 c. Sifted powdered sugar, sift, then measure
- 1/2 c. Yellow cornmeal
- 3/4 tsp Baking pwdr
- 1/2 tsp Salt
- 1 lrg Very ripe persimmon
- 1/2 tsp Lemon juice
- 2 x Large eggs, lightly beaten
- 1/4 c. Vegetable oil
- 1/2 tsp Vanilla
Directions
- Preheat oven to 325 degrees.
- Toast almonds on baking sheet till golden brown, about 10 min, 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 pwdr and salt in bowl of mixer and mix well.
- Whirl peeled persimmon and lemon juice in a blender till pureed. You should have about 1/2 c.. Combine 1/2 c. puree, Large eggs, oil and vanilla in small bowl. Add in 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 till wooden pick inserted near center comes out clean, 45 to 50 min. Let cold in pan 5 min before inverting onto rack to cold.
- Yield: 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 8 servings | |
| Calories 288 | |
| Calories from Fat 79 | 27% |
| Total Fat 9.0g | 11% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 52mg | 17% |
| Sodium 282mg | 12% |
| Potassium 71mg | 2% |
| Total Carbs 47.62g | 13% |
| Dietary Fiber 0.9g | 3% |
| Sugars 21.83g | 15% |
| Protein 4.29g | 7% |
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