Recipe by GiddyUpGo
This recipe was featured on week 45 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.
Top Review by bill mayes
It was good but I had a few problems. The directions are not the best.What type of persimmon should I use.. In what order do the ingredients go in , I cooked it 45 minutes and it was heavy even though the tooth pick came out clean. Now I used splenda and that could have caused a problem. .I think this can be better cause 3 stars is not bad.
- 1 teaspoon vegetable oil
- 1 tablespoon all-purpose flour
- 3 eggs
- 1 1⁄2 cups sugar
- 1⁄2 cup butter, melted
- 1⁄4 teaspoon salt
- 2 teaspoons baking powder
- 1⁄4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1⁄4 cup water
- 4 persimmons, peeled, seeded and mashed
- 6 ounces walnuts
- 2 tablespoons powdered sugar
Directions See How It's Made
- Preheat oven to 350 degrees. Then oil a cake pan (I used butter) and sprinkle a little bit of flour on the bottom.
- Mix the eggs with the sugar and melted butter. Keep mixing until creamy.
- Add the salt, baking powder, cinnamon, vanilla extract and flour. Finally add the persimmon. When it is mixed well, add the walnuts.
- Transfer the mixture to your prepared cake pan and back for 25 minutes or until a toothpick comes out clean. Let cool, then sprinkle with powdered sugar.
- Note: I had to bake mine a whole lot longer than 25 minutes (it was probably more like an hour). My cake came out very wet in texture. I don't know what the texture is supposed to be like so I can't say whether or not I got it right.