Pie with persimmon, almonds and cognac

Charming and warming winter cake =)

Ingredients

• 2 eggs
• - 110 gr. dried almonds
• - 100 gr. salted butter
• - 225 gr. granulated sugar
• - 225 gr. flour
• - 0.5 tsp baking powder
• - 0.5 tsp cinnamon
• - 0.5 nutmeg
• - 100 ml cognac
• - 550 gr. persimmons (I had 5 small ones)
• - 1-2 granulated sugar for dusting (preferably brown)

Directions

1. Grind the almonds in a blender so that the nuts are almost in powder and pieces;
2. Chop 2 persimmons with a knife, grind 1 persimmon in a blender until almost puree;
3. Mix in a bowl: flour + almonds + granulated sugar + baking powder + cinnamon + nutmeg;
4. In another bowl, beat softened butter. Then, continuing to beat, add eggs one at a time, then carefully add persimmon puree and 70 ml of cognac, beat until smooth;
5. Add chopped persimmon to the butter-egg mixture, mix (with a fork), then gradually add the flour mixture (mix until smooth with a fork).
6. In a mold (diameter 23-25 ​​cm), cover the bottom with parchment, lay out the dough.
7. 2 persimmons cut into thin slices, sprinkle with the remaining cognac, put on the dough;
8. Bake for 60-80 minutes at 170 degrees. If the persimmon dries out, it can be greased with butter. Perhaps (depending on the oven) this will have to be done 2-3 times. In any case, 10-15 minutes before readiness, grease the slices with butter to sprinkle a little sugar on top.