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Persimmon Poundcake
Persimmon Poundcake

Before you jump to Persimmon Poundcake recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

Mostly, people have been trained to think that “comfort” foods are not good for the body and have to be avoided. Often, if your comfort food is made of candy or other junk foods, this holds true. Otherwise, comfort foods could be really healthy and good for you. There are some foods that, when you consume them, could better your mood. If you feel a little bit down and you need an emotional pick me up, try some of these.

Eggs, believe it or not, can be really great at dealing with depression. Just be sure that you don’t get rid of the egg yolk. The egg yolk is the part of the egg that is the most crucial in terms of helping raise your mood. Eggs, the egg yolk particularly, are rich in B vitamins. The B vitamin family can be terrific for elevating your mood. This is because these vitamins improve the function of your brain’s neural transmitters (the parts of the brain that affect how you feel). Eat an egg and jolly up!

As you can see, you don’t need to consume all that junk food when you are wanting to feel better! Try some of these suggestions instead.

We hope you got insight from reading it, now let’s go back to persimmon poundcake recipe. You can have persimmon poundcake using 17 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Persimmon Poundcake:
  1. Get For the persimmons in caramel:
  2. Take 3 ★Persimmons
  3. Provide 6 tbsp ★Sugar
  4. Prepare 1 tbsp ★Margarine
  5. Prepare 3 tbsp ★Rum
  6. You need Batter:
  7. Get 110 grams Cake flour
  8. Take 1/3 tsp Baking powder
  9. You need 80 grams Margarine
  10. Use 2 Eggs
  11. Take 1 (Sugar to use if you have hard persimmons)
  12. You need 4 portions Coffee creamer
  13. Provide 1 Vanilla extract
  14. Provide 10 to 15 Almonds
  15. Get 2 tbsp Raisins (optional)
  16. Take To decorate the cake:
  17. You need 1 - optional Almonds, sliced almonds, pumpkin seeds etc.
Instructions to make Persimmon Poundcake:
  1. Peel the persimmons and cut up roughly. Coarsely chop up the almonds. Separate the eggs. Sift the cake flour and baking powder together.
  2. Put the sugar in a pan and heat until it's caramelized. Add the persimmons (here I used ripe and soft ones). The caramel will harden for a short while, but as you keep simmering it will melt.
  3. When the persimmons are cooked through turn off the heat. Add the margarine and rum, mix in and leave to cool.
  4. Cream the margarine for the batter well in a bowl using a whisk. If you have firm persimmons add 2 teaspoons of sugar to the margarine. Add the egg yolks one at a time, mixing well between additions.
  5. Change from a whisk to a spatula. Mix the sifted flour in well using a cutting motion.
  6. Add the persimmons cooked in caramel from Step 2 as well as the raisins, almonds, vanilla essence and coffee creamer, and mix.
  7. Make a meringue with the 2 egg whites (whip until stiff peaks form). Mix half of the meringue into the Step 6 batter using a spatula and scooping it up from the bottom so as not to eliminate all the air bubbles. Fold in the rest of the meringue in the same way.
  8. Pour the batter into a parchment paper lined poundcake tin and bake in a 170°C oven for 25 minutes, then at 160°C for about 10 minutes while checking the cake for doneness.
  9. When the cake has risen nicely and is golden brown on top, it is done. It has a moist, dense texture. It's so delicious, and you can scarcely believe it has persimmon in it.

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