| 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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