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| 1/4 Tasse | Almonds sliced |
| 1 1/4 Tasse | Sifted cake flour; sift, then measure |
| 1 3/4 Tasse | Sifted powdered sugar; sift, then measure |
| 1/2 Tasse | yellow cornmeal |
| 3/4 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 1 gross | Very ripe persimmon |
| 1/2 Teelöffel | lemon juice |
| 2 | Eggs lightly beaten |
| 1/4 Tasse | vegetable oil |
| 1/2 Teelöffel | vanilla |
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Toast almonds on baking sheet until golden, about 10 minutes, shaking baking sheet occasionally to prevent scorching. Sprinkle almonds inside buttered 8-by-4-inch loaf pan. Set aside.
Combine flour, powdered sugar, cornmeal, baking powder and salt in bowl of mixer and mix well.
Whirl peeled persimmon and lemon juice in a blender until pureed. You should have about 1/2 cup. Combine 1/2 cup puree, eggs, oil and vanilla in small bowl. Add to dry ingredients; beat at low speed 1 minute. Scrape down sides of bowl and beat 1 minute more. Pour into prepared loaf pan.
Bake until wooden pick inserted near center comes out clean, 45 to 50 minutes. Let cool in pan 5 minutes before inverting onto rack to cool.
By Kathleen Desmond Stang.
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