Persimmons add themselves to the Autumn days’… sweet, round, square…
200 g butter + 25 g butter to the pan
200 g de sugar + 50 g sugar to the pan
Zest of 1 lemon
40 ml lemon juice
200 g self-raising flour
300 g persimmon pulp
a pinch of salt
Pre-heat the oven to 160ºC.
Grease and line with parchment paper a rectangular pan (20 x 30 cms).
Place the diced butter (25g) in the bottom of the pan and sprinkle with icing sugar.
Spread the persimmon pulp on top and set aside.
Mix sugar with butter and lemon juice until smooth.
Add the previously whisked eggs and combine well.
Fold in the sifted flour with the salt and cinammon.
Spread the dough over the persimmon with the help of a pastry spatula.
Bake for 50 minutes.
Unmold while warm and let it cool down on a wire rack.
Serve warm or cold.