18 June 2015

Persimmon & Apricot Pudding Cake...

 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 oven to 190 degrees Celsius
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 of butter and stir through 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 greased pan.  

Bake 45 to 55 minutes until skewer comes out clean.
If it browns to quickly on top place a foil cover over top of pan.
Cool.
Serve warm with ice cream or cream. 
 You'll find the printable recipe here:
What are you waiting for?
Let's eat...
And then finish with a fruit tea.