Persimmon and Cashew Tea Cakes

2006-01-08

Persimmon and Cashew Tea Cakes
 
Recipe from In The Sweet Kitchen by Regan Daley
Notes: Very easy to make. I used some ripe Sharon fruit (a seedless Fuyu persimmon) in this. In the baked cake, the fruit chunks are bland, this would be better with mango or peaches. Anytime a recipe calls for dipping in butter then cinnamon sugar, I usually omit it, but I made the sweet crunchy coating this time and it's delicious.

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