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Square persimmon

bolo diospiro

Persimmons add themselves to the Autumn days’… sweet, round, square…

bolo diospiro

Persimmon cake

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
4 eggs
200 g self-raising flour
300 g persimmon pulp
a pinch of salt
Powdered cinammon

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.


2 Responses to “Square persimmon”

  1. John Silvera em 4 November, 2009


    Gosh, how I love them.

    Very original. Thanks.

  2. WizzyTheStick em 5 November, 2009

    What a beautiful site and such gorgeous photos. They are almost more addictive than the actual food. Such talent. I am hooked.

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