PERSIMMON OLIVE OIL TEACAKE
Active Time: 15 minutes
Total Time: 70 minutes
Yield: 1 loaf
1 cup all-purpose flour
½ cup almond flour
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
2 large eggs
½ cup sugar
½ cup light brown sugar
½ cup olive oil
1 teaspoon vanilla extract
1 cup coarsely grated fuyu persimmon, packed, about 2 persimmons
½ cup chopped walnuts
Heat the oven to 350 F. Butter or oil a loaf pan. Whisk the flour, almond flour, cinnamon, cardamom, baking powder, baking soda, salt and nutmeg in a medium bowl.
In a large bowl, whisk the eggs and sugars until light and fluffy, then whisk in the oil and vanilla. Add the flour ingredients and stir to just combine without overmixing. Stir in the persimmon and walnuts.
Pour the batter into the loaf pan and bake until a toothpick inserted into the center comes clean, about 1 hour, depending on the shape of the pan. Cool on a rack for 10 minutes, then remove from the pan and cool completely. Serve warm or at room temperature.