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.