Persimmon Almond Cake

Ingredients

• 125 ml / 1/2 cup unsalted butter
• 300 ml / 1 1/4 cups sugar
• 2 eggs
• 430 ml / 1 3/4 cups all-purpose flour
• 8 ml / 1 1/2 tsp baking powder
• 1 ml / 1/4 tsp salt
• 2 1/2 ml / 1/2 tsp baking soda
• 250 ml / 1 cup ripe persimmon flesh
• 50 ml / 1/4 cup sour cream
• 250 ml / 1 cup ground almonds