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Spiced Persimmon Loaf with Mixed Nuts & Seeds


Spiced Persimmon Loaf with Mixed Nuts & Seeds

I'm in festive mood to bake and bake and bake! :D

Korean persimmons are in season and there are truckloads of them in the hypermarkets. So, it's time to "hoard" them at home and make them into tasty tea breads. :)

Korean persimmons in abundance.

I used organic brown and golden flaxseeds in this loaf.

Recipe adapted from here. This loaf reminds me of this tea bread that I baked a while back - Date, Apricot, Chia Seeds Tea Bread.

Ingredients:
(Makes 2 standard loaves)

3/4 cup rice bran oil
1 cup molasses sugar (or dark muscovado sugar)
2 eggs, beaten
1 cup ripe persimmon pulp, mashed
1 & 3/4 cups all-purpose flour
1 & 1/2 teaspoons baking powder
A pinch of salt
1 teaspoon mixed spices
1 teaspoon cinnamon
1/2 cup chopped mixed nuts (almond, cashew, walnut)
1/4 cup organic brown flaxseeds
1/4 cup organic golden flaxseeds


How to:

1. Preheat oven to 200°C. Lightly grease two loaf pans.

2. In a large bowl, blend oil and sugar; add eggs and persimmon pulp.

3. In a separate bowl, sift flour, baking powder, salt, and spices; add nuts and seeds, then mix well.

4. Stir flour mixture into persimmon mixture. Turn into prepared loaf pans.

5. Bake for one hour or until done, testing center with a pick. Turn out on wire rack to cool. Freezes well.


Two loaves in the making.

Nicely browned and ready to be eaten!.

Sliced!

Moreish and perfect for tea break.

I freeze one loaf for Christmas. I'd say this loaf can be an alternative non-alcohol version of the traditional Christmas fruit cake. I think using persimmon is akin to using candied dried fruits. :D



I'm linking this post to Cook and Celebrate: Christmas 2014 organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.


8 comments

  1. I have never tried persimmon before. As christmas rocks around, I am also in the mood to bake...A persimmon eating sign, perhaps.

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  2. I love fresh persimmons. Yes. See many of this fruit in supermarkets and fruit markets nowaday. But I never tasted a persimmon cake before. It does look like a good sub for the traditional fruit cake. ^^

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    Replies
    1. Tastes really good. I don't like the super sweetness of candied dried fruits. So, persimmon is nice. Not too sweet and it provides extra moistness to the cake. I love that moreish-ness. :D

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  3. Hi Joyce, I have not come across persimmon cake recipe. Think the aroma of the persimmon must be fragrant sweet.... thanks for sharing.

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  4. Hi Joyce,

    I have not try baking with persimmon before. With flax seeds and nuts, this loaf looks like the super food kind.

    Zoe

    ReplyDelete
    Replies
    1. The inclusion of persimmon (or other pulpy fruits such as apricots) render the bread/cake a nice kind of moistness. :D

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