I’m taking part in the 7th Annual Authors in Bloom Blog Hop, as organised by the fabulous author, Dianne Venetta.
To help celebrate, I’m giving away a copy of my ebook novella, Then and Now. It follows a couple when they first fall in love, then eight years later, once they have the marriage certificate and obligatory two kids!
The book’s set in the citrus-growing Riverland region in South Australia, and so, speaking of all things fruit, I thought I’d share the recipe for my mum’s choc-orange persimmon cake, below!
To win a copy of the ebook, please leave a comment (and your contact email), sharing your most memorable childhood dish.
Further, if you comment on each and every stop along the blog hop, you’ll be eligible for the grand prize of an e-reader and gift card too. Cool, huh? (The link list of authors participating in the hop is below.) The hop ends on April 27, so get your rollerblades on 😉
MUM’S CHOC-ORANGE PERSIMMON CAKE
(Note: This cake is made with the old variety of Hachiya persimmons, which must ripen to a syrupy consistency inside before being eaten. Otherwise, the cake will taste very astringent!)
1 cup of persimmon flesh (should be very ripe)
1¼ cup of self-raising flour
½ cup caster sugar
3 tablespoons of cocoa powder
2 tablespoons of orange rind, grated
1 tablespoon of custard powder
1 tablespoon of golden syrup
½ teaspoon of bicarb soda
¼ cup of orange juice
Grease a round baking tin (20cm x 4cm). Cream the butter with the sugar and golden syrup, and beat in the egg. Then, stir in all the other ingredients until the batter has a smooth consistency. Transfer to the cake tin. Cook in a moderate oven for roughly 35-40 minutes, depending on your oven. The cake should have a pudding-like moist consistency. It can be eaten cold, but tastes better warmed. Serve with cream or hot vanilla custard, and extra persimmon!