Persimmon or "food of the gods" This fruit came to Europe only at the end of the 19th century - before this persimmon was spread only in China and East Asia. This cake can be called "seasonal", because a ripe, sweet and truly fragrant persimmon appears only in the beginning of winter. Just during this period it is useful to include persimmon in your diet-weakened immunity needs support rich in vitamins and beneficial substances. When choosing a persimmon, you should pay attention to the color of the fruit - it should be bright orange, and the pulp is soft enough; Persimmon leaves must be dry and brownish. If the persimmon has black spots, it indicates that it began to deteriorate - it will not be able to store it for a long time. To prepare the cake will need 3 large ripe persimmons, but the flesh of the fruit should be still quite elastic. The cake is baked for a long time - about 1.5 hours, as the persimmon is quite a juicy fruit. Cognac for a cake is better to choose only with wood shades - it will maximally successfully open and underscore the taste of dessert.
Ingredients:- Flour, wheat 225 g
- Sugar 225g
- Butter 100 g
- Eggs chicken 2 pcs.
- Cognac 70 ml
- Persimmon 3 pcs.
- Almond 100 g
- Baking Powder 0.5 tsp.
- Cinnamon powder 1 tsp.
- Ground nutmeg 1 tsp.
- Step 1 Persimmons must be washed, 2 persimmons finely chopped.
- Step 2 Finely chop the almonds.
- Step 3 Sift the flour and add sugar, baking powder, cinnamon, nutmeg and chopped almonds - everything is thoroughly mixed.
- Step 4 Separately beat the softened butter and enter the eggs into it.
- Step 5 Add cognac to the mixture and mix everything.
- Step 6 Then add the dry ingredients and persimmon to the butter - mix everything.
- Step 7 Pour the dough into a mold.
- Step 8 For the decoration we take the remaining persimmon, cut into thin slices and lay them on top of the dough.
- Step 9 Bake the cake in a preheated to 175 ° C oven for 80 minutes, readiness is checked by a ray.