Persimmon Cornmeal Cake

8 Servings

• 1/4 cups sliced almonds
• 1 1/4 cups sifted cake flour; sift, then measure
• 1 3/4 cups sifted powdered sugar; sift, then measure
• 1/2 cups yellow cornmeal
• 3/4 teaspoons baking powder
• 1/2 teaspoons salt
• 1 large very ripe persimmon
• 1/2 teaspoons lemon juice
• 2 eggs; lightly beaten
• 1/4 cups vegetable oil
• 1/2 teaspoons vanilla

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