Esta es una exhibición prevé de cómo se va ver la receta de 'Persimmon Cornmeal Cake' imprimido.

Receta Persimmon Cornmeal Cake
by Global Cookbook

Persimmon Cornmeal Cake
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 1/4 c. Sliced almonds
  • 1 1/4 c. Sifted cake flour, sift, then measure
  • 1 3/4 c. Sifted powdered sugar, sift, then measure
  • 1/2 c. Yellow cornmeal
  • 3/4 tsp Baking pwdr
  • 1/2 tsp Salt
  • 1 lrg Very ripe persimmon
  • 1/2 tsp Lemon juice
  • 2 x Large eggs, lightly beaten
  • 1/4 c. Vegetable oil
  • 1/2 tsp Vanilla

Direcciones

  1. Preheat oven to 325 degrees.
  2. Toast almonds on baking sheet till golden brown, about 10 min, shaking baking sheet occasionally to prevent scorching. Sprinkle almonds inside buttered 8-by-4-inch loaf pan. Set aside.
  3. Combine flour, powdered sugar, cornmeal, baking pwdr and salt in bowl of mixer and mix well.
  4. Whirl peeled persimmon and lemon juice in a blender till pureed. You should have about 1/2 c.. Combine 1/2 c. puree, Large eggs, oil and vanilla in small bowl. Add in to dry ingredients; beat at low speed 1 minute. Scrape down sides of bowl and beat 1 minute more. Pour into prepared loaf pan.
  5. Bake till wooden pick inserted near center comes out clean, 45 to 50 min. Let cold in pan 5 min before inverting onto rack to cold.
  6. Yield: 8 to 10 servings.