Moist and full of fruit,
with a hint of spice...
Meet - Persimmon Apricot Pudding Cake.
Reminiscent of steamed pudding...but baked in the oven.
This dessert cake is simply delicious!
And did I mention moist?
Serve with vanilla ice cream and slivers of persimmon....
Persimmon & Apricot Pudding Cake.
Preheat the oven to 190°C (374°F)
Grease a 13 x 9 inch glass baking pan.
Into a bowl sift:
2 cups plain flour
1 Tablespoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
Peel, dice 6 - 8 persimmons to make up 2 cups, and cook in microwave until soft.
Mash with a potato masher.
Add 50 grams (3.5 tablespoons) of butter and stir through the hot mash until melted.
Add 3/4 cup finely diced dried apricots,
1 cup white sugar, 1 cup packed brown sugar and 1 teaspoon vanilla essence.
Mix then fold in 3 lightly beaten eggs (Number 6 size)
Add sifted flours - mix well.
Place in a greased pan.
Bake 45 to 55 minutes until a skewer comes out clean.
If it browns too quickly on top, place a foil cover over the top of pan.
Cool.
Serve warm with ice cream or cream.
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What are you waiting for?
Let's eat!
And then finish with a fruit tea.
Printable recipe via Foodtalk HERE.
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