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.
Story Behind this Recipe
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 skewer. You can also use muffin tins, a round cake mold, or a pound cake mold. You can also use margarine, but I recommend butter.