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The ingredients needed to make Fall-Colored Persimmon Cake:
- You need 200 grams of ○ Persimmon.
- Prepare 20 grams of ○ Sugar.
- You need 60 grams of Butter (margarine).
- Get 30 grams of Sugar.
- You need 2 of Eggs.
- Prepare 120 grams of ■ Cake flour.
- Provide 3 grams of ■ Baking powder.
- Use 1 of Walnuts (for topping).
Steps to make Fall-Colored Persimmon Cake:
- Combine the flesh of the persimmons and the sugar in a heat-resistant dish, then microwave for 7 minutes. (Take it out every minute and stir.) Let cool. This will improve the texture and concentrate the sweetness..
- Sift in the ■ ingredients, then fold in (see photo). Add the persimmons from Step 1, then stir until the batter is no longer floury..
- Pour the batter into the mold, then top with lightly crushed walnuts. Bake at 170°C for 35 minutes at 500 W..
This almost fat-free, vegan persimmon cake is a fruit cake in the sense that it's almost as much fruit as cake, making it dense and moist and sweet. So, I made a fruit cake-not the kind of fruit cake my mother used to make at this time of year, full of artificially colored dried fruit and soaked in. The persimmon is a fall season fruit. I used the Hachiya type vs the Fuyu kind for this particular recipe. This pudding cake is a perfect fall and/or winter dessert.
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