Ingredients
Method
1.Preheat oven to 160°C. Line a 26cm loaf tin with baking paper.
2.Beat butter and sugars until pale and creamy; add eggs one at a time, beating well after each.
3.Mix in the persimmon and then sift in combined flour, baking powder, cinnamon, ginger, nutmeg and salt. Lightly mix to combine.
4.Spoon batter into the prepared loaf tin.
5.Bake for 30 minutes, then increase the heat to 175°C and bake a further 20 minutes, or until a skewer inserted comes out clean. Cover with a piece of foil if the loaf starts to colour too much on top.
6.Sit for 5 minutes in the tin, then turn out onto a wire rack to cool.
7.Slice to serve and spread with butter, if you like.
Note
- To purée persimmons, roughly chop the fruit, remove leaves and then pulse in a blender until smooth. PER SERVE: Energy: 293kcal, 1226kj Protein: 5g Fat: 11g Saturated fat: 7g Cholesterol: 65mg Carbohydrate: 43g Fibre: 2g Sodium: 577mg