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Ingredients
- 1 cup persimmon puree
- 2 teaspoons baking soda
- 1 cup flour
- 1 cup sugar
- 1 teaspoon cinnamon
- pinch salt
- 1 egg, beaten
- 1 teaspoon lemon juice
- 1 teaspoon vanilla essence
- ½ cup milk
- 1 tablespoon melted butter
- ½ cup chopped walnuts
Method
Preheat
oven to 180 C Mix persimmon puree with 1 teaspoon baking soda. In a separate
bowl mix together remaining baking soda, flour, sugar, cinnamon and salt.
In a small bowl mix the egg, lemon juice, vanilla, milk and melted butter.
Mix persimmon and egg mix to the dry ingredients alternately. Lastly add
chopped walnuts. Pour into a 8cm square pan and bake for 20 minutes. Serve
with custard or cream.
Disclaimer:
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.
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