This recipe was featured on week 45 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.

Ingredients

12 serv.

vegetable oil↗1 teaspoon
all-purpose flour↗1 tablespoon
eggs↗3
sugar↗1 1⁄2 cups
butter↗1⁄2 cup
melted
salt↗1⁄4 teaspoon
baking powder↗2 teaspoons
cinnamon↗1⁄4 teaspoon
vanilla extract↗1 teaspoon
all-purpose flour↗2 cups
water↗1⁄4 cup
persimmons4
peeled, seeded and mashed
walnuts↗6 ounces
powdered sugar↗2 tablespoons

Step-by-step instructions

1
Preheat oven to 350 degrees. Then oil a cake pan (I used butter) and sprinkle a little bit of flour on the bottom.
2
Mix the eggs with the sugar and melted butter. Keep mixing until creamy.
3
Add the salt, baking powder, cinnamon, vanilla extract and flour. Finally add the persimmon. When it is mixed well, add the walnuts.
4
Transfer the mixture to your prepared cake pan and back for 25 minutes or until a toothpick comes out clean. Let cool, then sprinkle with powdered sugar.
5
Note: I had to bake mine a whole lot longer than 25 minutes (it was probably more like an hour). My cake came out very wet in texture. I don't know what the texture is supposed to be like so I can't say whether or not I got it right.

Source: food.com

Original recipe ↗

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