Fall-Colored Persimmon Cake

Name: Fall-Colored Persimmon Cake
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams ○ Persimmon; 20 grams ○ Sugar; 60 grams Butter (margarine); 30 grams Sugar; 2 Eggs; 120 grams ■ Cake flour; 3 grams ■ Baking powder; 1 Walnuts (for topping)

cookpad.japan @cookpad_jp

I received a lot of persimmons, so I came up with my own recipe for a cake.

The baking time may vary depending on the oven, so test with a wooden skewer or toothpick to see whether your cake is done or not. You can also use muffin tins, a round cake mold, or a pound cake mold. You can also use margarine, but I recommend butter. Recipe by nathu.

I received a lot of persimmons, so I came up with my own recipe for a cake.

cookpad.japan @cookpad_jp

I received a lot of persimmons, so I came up with my own recipe for a cake.

Saved

Ingredients

4 servings

200 grams○ Persimmon
20 grams○ Sugar
60 gramsButter (margarine)
30 gramsSugar
2Eggs
120 grams■ Cake flour
3 grams■ Baking powder
1Walnuts (for topping)

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Steps

1

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.
2

Sift in the ■ ingredients, then fold in (see photo). Add the persimmons from Step 1, then stir until the batter is no longer floury.
3

Pour the batter into the mold, then top with lightly crushed walnuts. Bake at 170°C for 35 minutes at 500 W.