Persimmon Cornmeal Cake
| Yield: | 8 Servings |
| Categories: | Desserts |
| 1/4 | c | Sliced almonds |
| 1 1/4 | c | Sifted cake flour; sift, then measure |
| 1 3/4 | c | Sifted powdered sugar; sift, then measure |
| 1/2 | c | Yellow cornmeal |
| 3/4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | lg | Very ripe persimmon |
| 1/2 | ts | Lemon juice |
| 2 | Eggs; lightly beaten | |
| 1/4 | c | Vegetable oil |
| 1/2 | ts | Vanilla |
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