PERSIMMON SPICE CAKE

A recipe for Pattie

Ingredients:
4 - 6 ripe and soft persimmons - peeled and puréed.
2 teaspoons baking powder
1 teaspoon baking soda
115 g butter
(1/2 cup sugar - not nec)
350g plain flour
1 egg
1 teaspoon cinnamon
1/2 teaspoon ground clove powder
1/2 teaspoon nutmeg
60g walnuts or pecans - coarsely chopped

Method:
Preheat oven at 180 degrees Celsius.Add the baking soda to the puréed persimmon. You will notice that the persimmon will set and become more solid. No cause for alarm. Although this might look strange it is perfectly normal.In a mixing bowl whisk the butter (and sugar) with and electric mixer, until creamy and fluffy. Stir in the persimmon and egg, beating until well combined. Using a rubber spatula, stir in the dry ingredients to the persimmon mixture. Blend in well and stir in the nuts.Spoon the batter into a round greased cake pan and bake for 40-50 minutes or until the knife comes out clean.Take out and allow to cool on a rack. Sprinkle generously with icing sugar.