Ingredients
- Nonstick vegetable oil spray
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 1/2 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 3/4 cup fresh persimmon pulp (from about 2 large Hachiya persimmons, pureed in processor)
- 1 tablespoon fresh lemon juice
- 1/4 cup apricot preserves
- Cinnamon Crème Anglaise (click for recipe)
special equipment
- 1 8-cup metal pudding mold
Description
Fragrant Persimmons Star In This New Take On The Classic British Cake.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter