Num Taloak (Persimmon Coffee Cake) (Cambodia) |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 18 |
|
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. Ingredients:
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:
1. Preheat oven to 350 degrees. Then oil a cake pan (I used butter) and sprinkle a little bit of flour on the bottom.
2. Mix the eggs with the sugar and melted butter. Keep mixing until creamy.
3. Add the salt, baking powder, cinnamon, vanilla extract and flour. Finally add the persimmon. When it is mixed well, add the walnuts.
4. 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.
5. 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.
|
|