Instructions: Preheat oven to 325 degrees.

Toast almonds on baking sheet until golden, about 10 minutes, shaking baking sheet occasionally to prevent scorching. Sprinkle almonds inside buttered 8-by-4-inch loaf pan. Set aside.

Combine flour, powdered sugar, cornmeal, baking powder and salt in bowl of mixer and mix well.

Whirl peeled persimmon and lemon juice in a blender until pureed. You should have about 1/2 cup. Combine 1/2 cup puree, eggs, oil and vanilla in small bowl. Add to dry ingredients; beat at low speed 1 minute. Scrape down sides of bowl and beat 1 minute more. Pour into prepared loaf pan.

Bake until wooden pick inserted near center comes out clean, 45 to 50 minutes. Let cool in pan 5 minutes before inverting onto rack to cool.

Yield: 8 to 10 servings.

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