About this recipe:Sharon fruit are also known as persimmons. They are used to flavour and colour these delicious cake slices. You can also use this recipe to make cupcakes, if you prefer. Serve as a snack or with a cup of tea or coffee.
225g sharon fruit pulp
1 teaspoon bicarbonate of soda
1 egg, beaten
200g caster sugar
120ml vegetable oil
200g plain flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon ground cloves
110g walnuts, chopped
120g icing sugar
2 tablespoons lemon juice
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
Preheat oven to 180 C / Gas 4. Lightly grease a 25x38cm or similar sized swiss roll tin.
In a small bowl, stir together sharon fruit pulp and bicarbonate of soda; set aside. In a separate bowl, mix together egg, caster sugar, vegetable oil and raisins.
In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir sharon fruit mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread mixture into prepared tin.
Bake in preheated oven for 20 minutes. Meanwhile, combine icing sugar and lemon juice. Stir until sugar is dissolved. Remove cake from oven and spread with glaze. Cool and cut into slices.
Sharon fruit pulp
To make sharon fruit pulp, simmer the sharon fruit for 5-10 minutes in a heavy-based saucepan with a lid over low heat. Stir the mixture often, adding just enough fruit juice to prevent burning. Cool the mixture, then process in a food processor until pureed. You will get one part pulp from two parts
whole sharon fruit.
Very easy to prepare - my 3 yr old helped mix it all together. Delicious and very moist cake, didn't last long. I replaced the cloves with a teaspoon of mixed spice and the walnuts with flaked almonds. - 02 Feb 2012