Description
These yummy cake-like bars are like a moist little spice cake in a cookie bar. A great way to use up some super ripe persimmons, these bars are a favorite for dessert or an afternoon coffee or tea break. If you like, raisins or other dried fruit can be added as well.
Ingredients
- 1 cup persimmon pulp
- 1 teaspoon baking soda
- 205 grams (approximately 1 1/2 cups all-purpose flour)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1 egg, beaten
- 1 cup white sugar
- 1 cup coconut oil or neutral vegetable oil
- 1 cup chopped pecans or walnuts
GLAZE
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- pinch of salt
Instructions
- Lightly grease a 10 x 15 inch jelly roll pan. Preheat oven to 350 degrees.
- In a small bowl, combine persimmon pulp and baking soda and set aside.
- In another small bowl, whisk together the flour, cinnamon, nutmeg, cloves and salt.
- In a large bowl, beat the egg with the sugar and coconut oil until well mixed. Add the persimmon and flour mixture and stir or beat slowly until just moistened. Gently Stir in the nuts.
- Spread batter into the prepared pan. It will be a thin layer, it’s so you may need to spread out with an offset spatula.
- Bake for 18 to 22 minutes, or until bars spring back lightly when touched, and a toothpick poked into the cake bars comes out almost clean. Allow bars to cool for a few minutes on a wire rack.
- While baking and cooling, make the glaze. Mix the confectioners sugar, lemon juice, lemon zest and just a pinch of salt. Stir until sugar is well dissolved. Spread the glaze over the bars while still warm.
- Allow to cool completely, then cut into squares to serve.