Persimmon came to Europe from China and East Asia only at the end of the 19th century. The bright orange fruit with an unusual juicy, slightly astringent taste and amazing aroma quickly found application in cooking. Various desserts are prepared from persimmon, they are added to pastries and even to meat dishes.
Food preparation
To make a cake with persimmon and brandy, you will need: 225 g of granulated sugar, 70 ml of brandy, 225 g of wheat flour, 100 g of butter, 1/2 tsp. baking powder, 3 persimmons, 100 g of almonds, 1 tsp. ground cinnamon, 1 tsp. nutmeg, 2 eggs.
Preparation
Wash the persimmon under running water, leave 1 fruit intact, and cut the other 2 into small cubes. Chop the almonds finely. Sift the wheat flour and baking powder into a large deep bowl, add granulated sugar, nutmeg and cinnamon. Next, add chopped almonds to the flour mixture, mix thoroughly.
In a separate bowl, beat the softened butter, add the chicken eggs and beat again. Add cognac to the resulting mass and mix the ingredients. Put the flour mixture to the mixture of butter, eggs and brandy, form a homogeneous dough, add chopped persimmons to it.
Grease a baking dish and pour the dough into it. Cut the remaining persimmon into slices, put them on top of the dough. Send the cake to the oven at 180 ° C and bake for 1 hour. After the time has elapsed, remove the pastries from the oven and serve.
The cake with persimmon and cognac is ready!
