Steamed Persimmon Cake with Pecan Nuts

🧂 Ingredients

• 220 gr fresh ripe persimmons
• 2 tsp baking soda
• 75 gr melted butter
• 2 pcs egg yolks
• 100 gr caster sugar
• 2 pcs egg whites
• 20 gr caster sugar
• 130 gr plain flour
• ½ tsp pumpkin spices
• ½ tsp fleur de sel
• 3 tbsp Bourbon
• 1 tsp lemon juice + zest
• 45 gr roasted pecan nuts
• 45 gr blond raisins

Instructions

• 1 Soak the blond raisins in hot water and roast the pecan nuts at 160°C for 6-8
  minutes.
  
  Cut the persimmons in half and scoop out the flesh while discarding the skins.
• 2 Mix the persimmon puree in a small bowl with the baking soda.
• 3 In a separate bowl whisk the egg yolks with 100 gr of sugar until pale colour.
• 4 In yet another separate bowl whip the egg whites at low speed until they become
  frothy, then increase the speed to high and add the 20 gr of sugar to obtain
  soft peaks from the egg whites.
• 5 Use a last bowl to sieve the flour and mix with the pumpkin spices and fleur de
  sel.
• 6 Gently combine the soft peaks of egg white with the egg yolk.
• 7 Fold the mixed flour into the egg mixture.
• 8 Add the melted butter and combine.
• 9 Finally add the persimmon puree, bourbon, lemon juice and zest, the roasted
  pecan nuts and the drained raisins.
• 10 Grease the inside of the mould with a small knob of butter and place a piece of
  baking paper on the bottom of the tray.
  
  Transfer the persimmon mixture and fill up to ¾ of the mould and cover with thin
  foil.
• 11 Steam the persimmon pudding for 30 minutes or until the pudding is cooked
  enough.
• 12 Transfer the mould to a wire rack, remove the thin foil and let it cool.

Nutrition Info