If you have an abundance of persimmons and don't know what to do with them, try this delicious dense but moist persimmon loaf.
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3 ripe persimmon
200g butter, softened
1 cup brown sugar
1 teaspoon vanilla essence
2 cups flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 1/2 teaspoons baking soda
1/2 cup dates, chopped
Preheat oven to 160°C (fan bake). Line a loaf tin with baking paper.
Puree the persimmons. Wash persimmon and cut off and discard the sepal (the flowery top), seeds and any discoloured flesh that may have been prone to insect spoilage. Leave skin on, dice into chunks then puree well. You should have approximately 1.5 cups of puree.
Beat softened butter and sugar together in a bowl until light and fluffy.
Add the vanilla essence then eggs, one at a time – beating well in between.
Fold the pureed persimmon into the butter and egg mix.
Sift dry ingredients directly into the mix, add the chopped dates, and fold through gently until well combined.
Spoon into loaf tin and bake for 50-60 minutes until firm to touch and the top is golden brown. Remove from oven. Don’t attempt to slice until cool.