Author Notes
Dried persimmons, studded walnuts and the dark subtle flavors of chai make a deliciously moist loaf with a sugary crusty exterior. —Miss Hangrypants
Ingredients
-
1
stick + 2 tbsp unsalted butter
-
3-4
teabags of chai
-
3/4 cup
1 tbsp white sugar
-
1-2/3 cups
flour
-
2 teaspoons
baking powder
-
1/2 teaspoon
baking soda
-
1/4 teaspoon
powdered ginger
-
1 teaspoon
cinnamon
-
1/4 teaspoon
salt
-
6 ounces
plain greek yogurt
-
2
eggs
-
1.5 cups
dried persimmons, chopped into raisin sized bits
-
1/2 cup
walnuts, coarsely chopped
Directions
-
Preheat oven to 325F and line a loaf pan with baking paper
-
Melt butter in a small saucepan on medium heat with the teabags in it. Let it sit for about 15 mins
-
Meanwhile, mix all the dry ingredients (sugar, flour, spices, baking powder & soda) in large mixing bowl
-
Squeeze the butter out of the teabags. Careful not to rip them though! Add yogurt and beat eggs until blended
-
Mix the wet and dry ingredients together until just mixed. Fold in the chopped walnuts and persimmon (may need to dust these with flour because they are a little sticky when cut)
-
Bake for 1 hr - 1hr 20 min. Top may brown at 1 hr but inside the cake might not be done (test with a knife through the middle). You can cover the top with foil until it's done in the oven
See what other Food52ers are saying.