Tipsy Persimmon Loaf

This is not my recipe but I wish it was! This is a James Beard recipe I tweaked to make LCHF, or at least as close as I could, for a holiday treat.

I added more spice, topped it with a mascarpone orange cream and left out the raisins.

We’re still in persimmon heaven, and I’m using up the puree from those that were too ripe to share that I have in the fridge.

Batter

3 1/2 cups flour (I used 1 cup hazelnut, 1 1/2 almond and 1 protein powder)

1 1/2 teaspoons salt
2 teaspoon baking powder
1 teaspoon ground nutmeg

1 teaspoon all spice

1/4 tsp cloves
2 cups Swerve sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree (from about 4 puree soft persimmons)
2 cups walnuts or pecans, toasted and chopped

Method

Melt butter with whiskey and stir in sugar until dissolved.

Cool liquid.

While liquid is cooling, toast and chop the pecans

Add the persimmon puree

Add 4 eggs

Add all dry ingredients, mix well with whisk

Add nuts! Stir gently, careful not to over mix.

Pour into lined pan or 2 loaf pans

Bake for an hour or check after 45 minutes at 350F. I say this as I think the protein powder bakes quickly and mine was browned at 50 minutes.

Serve with whipped cream or your choice of custard or some Marscapone, Creme Fraiche or cream cheese topped with orange zest.

Yum! It’s really delicious.

I missed the first few pics but here is the melted butter, whiskey, eggs and persimmon puree mix first!

P.S. parchment paper rocks!

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