Persimmons have been available for the last few weeks here in Morocco and of course when I saw them I had to buy some. I then left them languishing about until they were well and truly ripened (read, left them in the fruit basket and forgot about them!!!). You can read more about the different varieties of persimmon here . I had never eaten them before and found the fruit quite astringent even though it was well ripened. Perfect to bake with though!
I made a loaf of persimmon and walnut bread with a recipe adapted from Allrecipes.com. It was delicious, very moist and very tasty, especially when left for a day!
½ cup persimmon pulp
1 tsp baking powder
300g white sugar
120ml Canola Oil
1 tsp cinnamon
1 tsp ground nutmeg
½ tsp salt
190g Cake Flour
½ cup chopped walnuts
Preheat oven to 170°C (350°F)
Prepare a medium size loaf tin with baking paper.
Mix the persimmon pulp and baking powder and set aside for 5 minutes.
Mix together the sugar, oil, eggs, spices and salt.
Alternate mixing spoonfuls of the pulp, water and flour into the sugar mix.
Fold in the nuts.
Pour the batter into the pan, should be about 2/3 the way up the tin.
Bake for an hour, or until a skewer comes out clear. Remove from the tin and leave to cool.
Have a wonderful weekend everyone and Eid Mubarak to all those celebrating!
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