Last friday, my colleague Madam Pak gave me a few Korean Persimmons. I've never tasted a one before so i said to myself, it's time to find out what this weird tomato looking fruit is all about!
As soon as i reached home from work, i googled (yes, i googled!) on how to eat a persimmon. Do i need to slice it like orange or just bite a big chunk on it like a normal apple!? According to the internet, i had to peel the outer layer of the fruit, slice it open & throw away the seeds before consuming. After doing what the internet taught, i finally tasted persimmon for the very first time! And damn it tastes pretty good. Kinda have a combination of pear, plum and peach in one single fruit. Ideas came pouring into my mind, i need to do something else with the remaining persimmon other than just eat it like that!
Then click, a light just went on! A cake! I need to make a cake out of the fruit! So i made a puree out of it.
Lo and behold, there's Sarawakian tuak in the fridge so why not, maybe it'll turn out just like fruit cake. For your information,'Tuak' is a special rice wine brewed locally in Sarawak. It is an alcoholic beverage made of fermented rice, yeast and sugar. In Sabah, we call it Lihing.
Here's the recipe for the world's first ever (drumroll please)!
Persimmon and Tuak moist cake
Ingredients
(A)
2 cups flour sifted
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon nutmeg powder
150g sugar
(B)
1/2 cup melted butter (room temperature)
2 eggs (lightly beaten)
1/3 cup Tuak
1 cup korean persimmon puree
1 cup almond (toasted & chopped)
1 cup dried cranberries
Method
Preheat oven to 180c.
Thinly butter the cake mould and dust with flour. Tap out any excess.
In a large bowl, sift ingredients (A) . Gently mix all the ingredients till well combined.
Make a well in the centre of the dry ingredients (A) and stir in ingredients (B) until well combined.
Pour the batter into the cake pan and then place the pan in the oven. Bake for 1 hour or until toothpick inserted into the center comes out clean.
Allow the cake to cool completely before removing the cake from the pan.
Enjoy!
Till next time steemians, peace out & bake on!