Persimmon cake Ribera del Xúquer PDO

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

A delicious fall recipe, this Ribera de Xuquer persimmon cake is a real treat.

Ingredients for 8 portions:

5 persimmons Ribera del Xúquer PDO
1 lemon
25g soft butter
10cl of oil
65g + 200g + 2 tbsp. tablespoons of brown sugar
3 eggs
110g fine wheat semolina
125g yogurt
120g flour
2 tbsp. teaspoon of yeast
1/2 tsp. teaspoon salt

Preparation:

1. Preheat the oven to 180 ° C.

2. Rinse the persimmons. Cut one persimmon into cubes and the others into slices.

3. Place a round of baking paper in the bottom of a mold. Brush with soft butter, sprinkle with 2 tbsp. tablespoons of brown sugar and line the bottom with slices of persimmon.

4. Bring 25cl of water to the boil with 200g of brown sugar and the lemon juice. Add the remaining persimmon slices and cook them in the syrup for 10 minutes.

5. Whisk the egg yolks with the grated lemon zest, 65g brown sugar and the oil. Incorporate the semolina, then the yogurt and finally the flour with the baking powder and salt. Gently add the whipped egg whites, then the diced persimmon.

6. Pour the dough into the mold and bake for 25 minutes.

7. When the cake is done, turn it over onto a deep dish and pour half the syrup on top.

Let cool and serve with the rest of the syrup and the poached persimmon slices.

Credits: Julie Mechali - photographer / Annelyse Chardon, Recipe designer and food stylist