Serves 6 to 8:
Persimmons (4 - ripe, pulp)
Cinnamon (1 teaspoon)
Self raising flour (300g)
Walnuts (100g - chopped)
1) Preheat the oven to 160 º.
2) Whisk the egg whites until stiff and reserve.
3) Mix egg yolk, sugar, persimmon pulp and cinnamon.
4) Add gradually the flour and walnuts.
5) Fold in the egg whites. Pour the mixture in a cake tin.
6) Bake about 45 minutes.