Preheat oven to 170°C (350°F)
Prepare a medium size loaf tin with baking paper.
Mix the persimmon pulp and baking powder and set aside for 5 minutes.
Mix together the sugar, oil, eggs, spices and salt.
Alternate mixing spoonfuls of the pulp, water and flour into the sugar mix.
Fold in the nuts.
Pour the batter into the pan, should be about 2/3 the way up the tin.
Bake for an hour, or until a skewer comes out clear. Remove from the tin and leave to cool.
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