| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | St. Louis | Desserts | 8 | Servings |
INGREDIENTS
| 1/4 | c | Sliced almonds |
| 1 1/4 | c | Sifted cake flour; sift, then measure |
| 1 3/4 | c | Sifted powdered sugar; sift, then measure |
| 1/2 | c | Yellow cornmeal |
| 3/4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | lg | Very ripe persimmon |
| 1/2 | ts | Lemon juice |
| 2 | Eggs; lightly beaten | |
| 1/4 | c | Vegetable oil |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
Recipe by: St. Louis Post-Dispatch 10/20/97 Preheat oven to 325 degrees. Toast almonds on baking sheet until golden, about 10 minutes, 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 powder and salt in bowl of mixer and mix well. Whirl peeled persimmon and lemon juice in a blender until pureed. You should have about 1/2 cup. Combine 1/2 cup puree, eggs, oil and vanilla in small bowl. Add 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 until wooden pick inserted near center comes out clean, 45 to 50 minutes. Let cool in pan 5 minutes before inverting onto rack to cool. Yield: 8 to 10 servings. By Kathleen Desmond Stang. Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 4, 1998
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