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1
In a large bowl, whisk together the ground almonds, flour, baking powder and salt. Set aside.
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2
Place the persimmons, eggs, sugar and vanilla extract in the food processor and blend until smooth, about 2-3 minutes. You want to beat the eggs enough that the mixture becomes thick and foamy. Add the melted butter and blend again.
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3
Fold the persimmon/egg mixture into the flour mixture. Refrigerate the batter for 1-2 hours.
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4
Preheat the oven to 375 F. Grease 24 tea cake molds (you could also use standard size muffin tins or even a madeleine pan) with vegetable oil. Fill the molds 3/4 of the way full with batter and place them on a cookie sheet.
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5
Bake the cakes for 12-13 minutes, until a toothpick inserted in the center comes out clean, and the cakes are golden-brown around the edges. Remove from oven. Let them cool for 20-30 minutes, then carefully release them from the molds and place on a cooling rack to cool completely.
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6
Next make the pomegranate glaze. Mix together the pomegranate juice and cream of tartar, then mix in the powdered sugar. Dip the top of the cakes into the glaze, set them back on the cooling rack and place a few pomegranate seeds on top of each cake.
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7
Note: You can either use store-bought pomegranate juice, or press about 1/4 cup of pomegranate seeds through a fine mesh strainer.The acid in the cream of tartar will allow the glaze to keep its reddish color. It can be omitted, but may make the glaze become more of a purple color.
