This recipe is best with
Recipe Ingredient
- 200g persimmon
- 275g butter
- 190g castor sugar
- ¼ tsp salt
- 5 eggs
- Juice of 1 lemon
- 70g dried cranberries
- 250g self-raising flour, sifted
- 45g almond nibs
Instructions
- Skin persimmons and remove any seeds. Coarsely chop the persimmons.
- Warm up lemon juice and soak cranberries until plumped up.
- Beat butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Stir in persimmon and fold in sifted flour, almonds and cranberries.
- Transfer batter to a greased and lined 20cm round cake pan. Bake in a preheated oven at 170°C for 1 hour 15 minutes.
- Allow the cake to cool in the pan for 15 minutes before removing to a wire rack to cool completely.
