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.

[homepageimage][/homepageimage]

[smallimage][/smallimage]

Method