Persimmon, Rosemary, Hazelnut & Cardamom Loaf

Directions

1. Preheat your oven to 160°C. Spread the chopped hazelnuts on a baking tray and toast until lightly golden, about 4 minutes.
2. Lightly oil one loaf tin (11cm wide x 25.5cm long) and coat liberally with extra ‘Spitfire’ Flour to prevent sticking.
3. In a saucepan, melt the butter over medium heat with fresh sage leaves. Heat until the butter starts to brown and the sage leaves turn crispy. Remove from heat and keep warm so the butter doesn’t solidify.
4. In a large bowl, combine the cooled toasted hazelnuts with the remaining dry ingredients.
5. In a separate bowl, whisk together the eggs, buttermilk, olive oil, and the chopped persimmon.
6. Gradually add the wet mixture to the dry ingredients, and gently mix.
7. Spoon the dough into the prepared loaf tin and smooth the top with the back of a spoon.
8. Bake for 1 hour or until a skewer comes out clean.
9. Serve warm or at room temperature with olive oil and Sticky Balsamic.
10. Store in a sealed bag in the refrigerator for up to a week.