Persimmon Almond Cake

Author: Unknown // Category:

Persimmon Almond Cake

Ingredients

  • 200g persimmon
  • 275g butter
  • 190g castor sugar
  • � tsp salt
  • 5 eggs
  • Juice of 1 lemon
  • 70g dried cranberries
  • 250g self-raising flour, sifted
  • 45g almond nibs

    Method
    Skin persimmons and remove any seeds. Coarsely chop the persimmons.
    Warm up lemon juice and soak cranberries until plumped up.
    Beat butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition.
    Stir in persimmon and fold in sifted flour, almonds and cranberries.
    Transfer batter to a greased and lined 20cm round cake pan. Bake in a preheated oven at 170�C for 1 hour 15 minutes.
    Allow the cake to cool in the pan for 15 minutes before removing to a wire rack to cool completely.

  • Turkish Style Eggs

    Author: Unknown // Category:

    Ingredients :

       * 3 cloves garlic, peeled and minced
       * 1 1/2 cups plain yogurt
       * 1 pinch salt
       * 1 quart water
       * 1 tablespoon vinegar
       * 1 teaspoon salt
       * 6 eggs
       * 2 tablespoons butter
       * 1 teaspoon paprika

    How to Prepare :

      1. In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.
      2. In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.
      3. Melt butter in a small skillet or saucepan. Stir in paprika. Pour yogurt sauce over eggs and top with paprika butter. Your cilbir is ready!