Delicious and moist bejewelled persimmon bread-cake (gluten free)
Author: Adapted from James Beard's recipe as seen on David LeBovitz's blog
Recipe type: Snack / Dessert
Serves: 1 loaf
Ingredients
2 cups flour (I use gluten free mix of buckwheat, rice and tapioca flour, refer to amount below *)
2 teaspoon baking powder
½ teaspoon salt
2 tablespoon raw sugar
330g (1 cup) persimmon puree (from about 3 squishy soft persimmons pureed with skin in a food processor)
112ml (1/2 cup) melted butter (or swap with olive oil for dairy free option)
2 small eggs - lightly beaten
2 tablespoon Port (or cognac/whiskey) - Optional **
4 dried figs - chopped (or 2 tablespoon of any dried fruits)
½ cup pumpkin seeds (or preferred nuts - chopped)
2 tablespoon pomegranate seeds (optional)
Instructions
Preheat oven to 350ºF (180ºC) degrees. Brush the loaf pan (I use 25cm x 10 cm) with butter and line with baking paper.
Sift the first 5 dry ingredients in a large mixing bowl.
Add in melted butter, eggs, liquor, persimmon puree and stir well with a spatula. Then add in the nuts and raisins, and mix well.
Bake for 1 hour or until toothpick inserted into the center comes out clean. Cool on the rack before cutting. Store at room temperature for 2 days, and best to keep chill in the fridge. It can also be frozen.
Notes
* Gluten Free Flour Mix: 160g (1 cup) buckwheat flour 65g (1/2 cup) rice flour 65g (1/2 cup) tapioca flour ** a good non-liqour replacement would be pomegranate juice