Cake with persimmon and cognac

Name: Cake with persimmon and cognac
Ingredients: 225 g flour; 225 g sugar; 100 g salted butter; 2 eggs; 70 ml of cognac; 250 g pulp of persimmon (about 2 large ripe persimmon); 110 g of peeled roasted almonds; 0.5 tsp. of baking powder; 0,5 tsp cinnamon; 0,5 tsp grated nutmeg

Preparation time: 35 mins
Cooking time: 90 mins
Difficulty: moderate
Serves: 8 people

Desert

mvchamor

February 26, 2016

Cake with persimmon and cognac.

Interesting cake recipe with brandy and succulent persimmon. Step-by-step recipe with photos.

Cake with persimmon and cognac

Print Recipe

Ingredients

Scale

225 g flour
225 g sugar
100 g salted butter
2 eggs
70 ml of cognac
250 g pulp of persimmon (about 2 large ripe persimmon)
110 g of peeled roasted almonds
0.5 tsp. of baking powder
0,5 tsp cinnamon
0,5 tsp grated nutmeg

Instructions

The pulp of persimmon and almonds finely chopped. Sift all the dry ingredients in a bowl. In another bowl, beat the pre-softened butter, beat in eggs one at a time, still whisking. Pour brandy.
Add the persimmon pulp and whisk again. To connect the resulting dough with dry ingredients and almonds, pour into small round baking dish. Bake in a preheated 175 °C oven for 60-80 minutes.