NUM TALOAK (PERSIMMON COFFEE CAKE) (CAMBODIA)
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.
Provided by GiddyUpGo
Categories Dessert
Time 35m
Yield 12-18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Then oil a cake pan (I used butter) and sprinkle a little bit of flour on the bottom.
- Mix the eggs with the sugar and melted butter. Keep mixing until creamy.
- Add the salt, baking powder, cinnamon, vanilla extract and flour. Finally add the persimmon. When it is mixed well, add the walnuts.
- 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.
- 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.
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Emma Buchanan
[email protected]I'm definitely going to be making this cake again. It's the perfect fall dessert.
Aashik Raza
[email protected]This cake is a great way to use up persimmons when they're in season. It's also a nice change from the usual chocolate or vanilla coffee cake.
Siah Reid
[email protected]I would recommend this cake to anyone who loves persimmon and coffee. It's a unique and delicious flavor combination.
Nawabi Puttar
[email protected]Overall, this was a good cake. It was easy to make and the flavors were nice. I would definitely make it again.
Amy Ubaldo
[email protected]This cake was a bit too dense for my taste, but it was still pretty good. I think I'll try using a different type of flour next time.
Andrew Wallace
[email protected]The cake was a little dry, but the flavor was still good. I think I'll try adding some extra butter or oil next time.
Melissa Beltrand
[email protected]This cake was a bit too sweet for my taste, but I think that's just a personal preference. Overall, it was a good cake and I would definitely make it again.
Jsdh Williams
[email protected]I'm not a big fan of persimmons, but I actually really enjoyed this cake. The coffee glaze really helps to balance out the sweetness of the persimmons.
Samantha Desir
[email protected]This cake is a perfect balance of sweet and tart. The persimmon adds a lovely moisture to the cake, and the coffee glaze gives it a rich, decadent flavor.
parveez khan
[email protected]I love the unique flavor of this cake. It's a great way to use up persimmons when they're in season.
m moosa
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was easy to make and didn't take long at all.
Cat Nior
[email protected]This is one of the best coffee cakes I've ever had. The persimmon and coffee flavors complement each other perfectly.
Md Toufik Ahamed
[email protected]I've never had persimmon in a cake before, but it was surprisingly delicious. The cake was moist and flavorful, and the coffee glaze was the perfect finishing touch.
Rafio Alam Miha
[email protected]I made this cake for a brunch party and it was a huge hit! Everyone loved the unique flavor and texture.
Saba Rose
[email protected]This persimmon coffee cake is a delightful fusion of Cambodian and Western flavors. The persimmons add a unique sweetness and moisture to the cake, while the coffee glaze gives it a rich, decadent flavor.