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Persimmon Ricotta Tea Cake

a lovely moist tea cake with persimmon puree
Prep Time10 minutes
Cook Time50 minutes
Servings: 12 slices
Author: Amanda Lawson

Ingredients

  • 165 g plain flour (1 cup)
  • 110 g almond meal (1 cup)
  • 240 g raw sugar (1 cup)
  • 3 large eggs
  • 375 g ricotta (3/4 cup)
  • 120 ml canola oil
  • 150 g pureed persimmons (one large persimmon)
  • zest of one orange
  • 2 1/2 tsp baking powder
  • pinch salt
  • 2 tbsp Grand Marnier

Instructions

  • Preheat the oven to 180° C (160° C fan-forced).
  • Brush a loaf tin (24 cm x 13 cm x 6 cm) with oil and line with baking paper.
  • Mix the flour, almond meal, baking powder and salt in a bowl and set aside.
  • In an electric mixer, blend the eggs and sugar until pale and creamy.
  • Add the ricotta and mix until there are no lumps remaining.
  • Mix in the oil, persimmon puree, orange zest and grand marnier.
  • Mix in the dry ingredients.
  • Pour into the prepared loaf tin. Bake for 50 to 60 minutes until a skewer inserted come out clean.
  • Rest in the tin for about 10 minutes before turning out onto a wire rack. Allow to cool completely before cutting. Decorate it with persimmon slices or dust with icing sugar.

Notes

Sometimes I divided the mixture in half and bake two smaller cakes. in this case, reduce the cooking time to about 40 minutes.