Persimmon Cake

Name: Persimmon Cake
Yield: 16
Ingredients: 1 cup pureed persimmon; 1 cup all-purpose flour; 2 lightly beaten eggs; 2 1/2 cups all-purpose flour; 1 1/2 teaspoons active dry yeast; 1 pinch of salt; 1/2 cup oil; 1 cup chopped hazelnuts

1
1 cup pureed persimmon
2
1 cup all-purpose flour
3
2 lightly beaten eggs
4
2 1/2 cups all-purpose flour
5
1 1/2 teaspoons active dry yeast
6
1 pinch of salt
7
1/2 cup oil
8
1 cup chopped hazelnuts

Ingredients

1
1 cup pureed persimmon
2
1 cup all-purpose flour
3
2 lightly beaten eggs
4
2 1/2 cups all-purpose flour
5
1 1/2 teaspoons active dry yeast
6
1 pinch of salt
7
1/2 cup oil
8
1 cup chopped hazelnuts

Directions

1
Mix the pureed persimmon with sugar and eggs
2
Sieze together the flour, yeast, and salt in a separate bowl
3
Alternate adding the persimmon mixture and oil to the dry ingredients, mixing well
4
Add the hazelnuts
5
Pour into a 9x5-inch loaf pan and bake at 150°C for 1 hour or until a toothpick inserted comes out clean
6
Let cool for 16 minutes.