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Ingredients
- 185g of unsalted butter
- 1 cup of sugar
- 2 beaten eggs
- 2 cups of plain flour
- 1 tsp of bicarbonate of soda
- 400ml of soft, ripe persimmon pulp
- 1/2 cup of pine nuts
Method
Cream 185g of unsalted butter with a cup of sugar. Add 2 beaten eggs and mix. Sift 2 cups of plain flour and a teaspoon of bicarbonate of soda together and mix in. Add 400ml of soft, ripe persimmon pulp and 1/2 a cup of pine nuts and mix - the dough should be quite firm.
Butter and flour two 26cm long by 10cm wide loaf tins and distribute the dough evenly. Place into a preheated 170C oven for an hour. Cool before slicing.
To serve
Whip some single cream with a little vanilla.
Cut the persimmon and pine nut bread into 1cm thick slices (toast them if you like).
Top with the cream and half a ripe persimmon.
