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Before you jump to Persimmon Poundcake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Making the decision to eat healthily has incredible benefits and is becoming a more popular way of life. There are many illnesses linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. Although we’re constantly being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. It is likely that lots of people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, just making a couple of modest changes can positively impact daily eating habits.

The first change to make is to pay more attention to what you purchase when you shop for food because it is likely that you tend to pick up many of the things without thinking. For example, did you ever think to check how much sugar and salt are in your breakfast cereal? Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can be a usual part of your new healthy eating plan.

As you can see, it’s not at all difficult to begin integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to persimmon poundcake recipe. To cook persimmon poundcake you only need 17 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Persimmon Poundcake:

1. Get For the persimmons in caramel:
2. You need 3 ★Persimmons
3. You need 6 tbsp ★Sugar
4. Provide 1 tbsp ★Margarine
5. Get 3 tbsp ★Rum
6. Provide Batter:
7. Take 110 grams Cake flour
8. Prepare 1/3 tsp Baking powder
9. Get 80 grams Margarine
10. Provide 2 Eggs
11. Prepare 1 (Sugar to use if you have hard persimmons)
12. Get 4 portions Coffee creamer
13. You need 1 Vanilla extract
14. Take 10 to 15 Almonds
15. Get 2 tbsp Raisins (optional)
16. Get To decorate the cake:
17. Get 1 - optional Almonds, sliced almonds, pumpkin seeds etc.

Steps to make Persimmon Poundcake:

1. Peel the persimmons and cut up roughly. Coarsely chop up the almonds. Separate the eggs. Sift the cake flour and baking powder together.
2. Put the sugar in a pan and heat until it's caramelized. Add the persimmons (here I used ripe and soft ones). The caramel will harden for a short while, but as you keep simmering it will melt.
3. When the persimmons are cooked through turn off the heat. Add the margarine and rum, mix in and leave to cool.
4. Cream the margarine for the batter well in a bowl using a whisk. If you have firm persimmons add 2 teaspoons of sugar to the margarine. Add the egg yolks one at a time, mixing well between additions.
5. Change from a whisk to a spatula. Mix the sifted flour in well using a cutting motion.
6. Add the persimmons cooked in caramel from Step 2 as well as the raisins, almonds, vanilla essence and coffee creamer, and mix.
7. Make a meringue with the 2 egg whites (whip until stiff peaks form). 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. Fold in the rest of the meringue in the same way.
8. Pour the batter into a parchment paper lined poundcake tin and bake in a 170°C oven for 25 minutes, then at 160°C for about 10 minutes while checking the cake for doneness.
9. When the cake has risen nicely and is golden brown on top, it is done. It has a moist, dense texture. It's so delicious, and you can scarcely believe it has persimmon in it.

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