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Persimmon Pound Cake for the Autumn Season

Persimmon Pound Cake for the Autumn Season

This cake is made with persimmons. For when you tire of eating them raw, bake it into this cake!

Ingredients: 1 poundcake

Pancake mix
150 g
Persimmon
1 (120 g)
Sugar
40 g (adjust as you prefer)
Egg
1
Margarine (or butter)
30 g
Plain yogurt
30 g

Steps

1. Here are the ingredients.
2. Cut the persimmon into 0.5 - 1cm cubes and place in a heat-resistant dish. Take 1 tablespoon from the listed sugar and sprinkle on the persimmon.
3. Wrap Step 2 and microwave for 3 minutes at 500 W. Let cool and set aside.
4. Add the margarine and the remaining butter into a bowl. Whip with a whisk to cream.
5. Add the egg and the yogurt to Step 4, mixing with the whisk with each addition.
6. Add the pancake mix to Step 5 and stir with a rubber spatula.
7. Stir in the persimmon.
8. Line the cake mold with parchment paper and pour in the batter. Bake for 40 minutes in an oven preheated to 170°C.
9. Once a skewer inserted into the cake comes out clean, it's finished.
10. It tastes best served the next day.

Story Behind this Recipe

I wanted to make a cake suitable for the autumn season so I adjusted another recipe of mine and added a chopped persimmon.