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1
Peel the persimmons and cut up roughly.
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2
Coarsely chop up the almonds.
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3
Separate the eggs.
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4
Sift the cake flour and baking powder together.
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5
Put the sugar in a pan and heat until it's caramelized.
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6
Add the persimmons (here I used ripe and soft ones).
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7
The caramel will harden for a short while, but as you keep simmering it will melt.
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8
When the persimmons are cooked through turn off the heat.
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9
Add the margarine and rum, mix in and leave to cool.
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10
Cream the margarine for the batter well in a bowl using a whisk.
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11
If you have firm persimmons add 2 teaspoons of sugar to the margarine.
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12
Add the egg yolks one at a time, mixing well between additions.
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13
Change from a whisk to a spatula.
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14
Mix the sifted flour in well using a cutting motion.
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15
Add the persimmons cooked in caramel from Step 2 as well as the raisins, almonds, vanilla essence and coffee creamer, and mix.
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16
Make a meringue with the 2 egg whites (whip until stiff peaks form).
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17
Mix half of the meringue into the Step 6 batter using a spatula and scooping it up from the bottom so as not to eliminate all the air bubbles.
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18
Fold in the rest of the meringue in the same way.
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19
Pour the batter into a parchment paper lined poundcake tin and bake in a 170C oven for 25 minutes, then at 160C for about 10 minutes while checking the cake for doneness.
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20
When the cake has risen nicely and is golden brown on top, it is done.
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21
It has a moist, dense texture.
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22
It's so delicious, and you can scarcely believe it has persimmon in it.
