Photo: David Holifield
Persimmon and Pomegranate Tea Cakes
13 ingredients
2 hr + 12 min
12
openrecipes
Moist little sponge cakes flavored with winter fruits.
Estimated Nutrition (whole recipe, rough)
826
Calories
22g
Protein
25g
Fat
126g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Persimmon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups FOR THE CAKES:
- ½ cups Finely Ground Almonds (Almond Flour)
- ½ teaspoons All-purpose Flour
- ⅛ teaspoons Baking Powder
- 2 whole Salt
- 2 whole Persimmons, Very Ripe, Peeled
- ⅓ cups Eggs
- 1 teaspoon Granulated Sugar
- 6 Tablespoons Vanilla Extract
- 2 Tablespoons Butter, Melted
- ½ teaspoons FOR THE GLAZE:
- 1 cup Pomegranate Juice
- 2 Tablespoons Cream Of Tartar (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes