Cake with persimmon and cognac

Description

It is unlikely that you have ever cooked a cake with persimmon and cognac, therefore, it seems to us that the recipe for such a delicacy will definitely come in handy on the farm. And in general, this fruit is extremely rarely used for baking: most often we eat it fresh. Of course, it’s more useful this way, but it will be useful to know about other “incarnations” of persimmon. Let's take this recipe for example. Having prepared a cake on it, you will find out that persimmon goes well with almonds and gives the dough a special tenderness and juiciness. By the way, instead of cognac, you can add rum to the dough. Well, if you are categorically against alcohol, just cross it off the list of ingredients without replacing it with anything.

Cooking

Step 1

Prepare the persimmon. Wash the fruits and dry. Cut them into slices and remove the seeds. Cut the persimmon pulp into small cubes. Chop the almonds with a large knife.

Step 2

Sift flour, baking powder, ground cinnamon and grated nutmeg into a bowl through a fine sieve. In another, beat eggs with sugar with a mixer until a fluffy mass of a homogeneous consistency is obtained.

Step 3

Add soft butter while continuing to beat. Pour in cognac. Beat again. Add chopped persimmon and almonds. Mix thoroughly with a silicone spatula.

Step 4

Heat the oven to 175°C. Line a 22–24 cm diameter tin with parchment paper. Transfer the cake batter to the prepared container. Bake 1 hour -1 hour 20 minutes.

Step 5

Let the persimmon cake cool slightly in the pan, then carefully transfer to a wire rack. Place a slightly warm cake on a large plate and decorate as desired (with fruits from jam, thin slices of persimmon).