Eat & Drink
Originally published on Wednesday, 2nd September 2009
Persimmon and Orange Blossom Cake
Serves 10
Ingredients
165 grams flour
1 1/2 tsp baking powder
generous pinch of salt
65 grams cornmeal
125 mls olive oil
200 grams caster sugar
1 tbsp orange blossom water (available from Middle Eastern shops)
3 eggs
80 mls milk
3 small or 2 large ripe Fuyu persimmons, thinly sliced
Instructions
Preheat the oven to 175C and lightly brush the bottom and sides of a 9” springform pan with olive oil.
Place the flour, baking powder, salt and cornmeal in a bowl and stir to combine. In a separate bowl whisk together the olive oil, sugar, orange blossom water and eggs. Stir in the milk and whisk to combine.
Add the dry ingredients to the wet ingredients and stir well to make a batter. Pour half the batter into the pan and layer with half the persimmons over top. Pour the remaining batter into the pan and top with the second half of the persimmons.
Place the cake in the oven and bake for 30-35 minutes until the cake is set and a toothpick inserted into the centre comes out clean. Allow to cool for 10 minutes, then turn out and cool on a rack.
Serve with a dollop of creme fraiche.
Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.
To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.
In collaboration with Eat Drink Talk
