Photo: Marco Del Grande
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Ingredients
- 250g plain flour
- 40g corn flour
- 3 tsp baking powder
- Pinch salt
- 170g butter, softened
- to room temperature
- 380g persimmon flesh
- 250g sugar
- 3 large eggs (70g each)
- 1 tsp pure vanilla extract
- 4 slices persimmon, 1/2 cm
- thick, each cut in two
- 4 tbsp brown sugar
Method
Preheat the oven to 175C. Grease a 22cm loaf tin with butter and dust lightly with flour to stop the cake from sticking. Sift together the two flours, baking powder and salt and set aside. Cream the butter and sugar in a bowl with an electric mixer. Add the persimmon flesh, eggs and vanilla and beat till smooth. Add the sifted flour mixture and mix on low speed, stopping after a couple of minutes and scraping down the sides of the bowl. Mix for 30 seconds more at medium speed. Pour the mixture into the prepared loaf tin. Dredge the persimmon slices in the brown sugar and arrange them on top of the batter. Place in the preheated oven for 15 minutes. Turn the temperature down to 160C and bake for 40-50 minutes more until a skewer inserted into the centre of the loaf comes out clean. Remove from the oven and cool in the tin before removing. Serve toasted or heated in the oven with persimmon jam or custard.
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