Mahanandi » Persimmon

Pecan Persimmon Cake

“Do you dream in chocolate?”

The television ad voice for Lindt chocolate asks us.

I don’t dream in chocolate, but I do dream in recipes. The following combination is what I dreamt last weekend:

Persimmon coated with maple syrup

Pecans

Ghee and

Wheat-barley pancake flour

The pecan-persimmon cake turned out to be a vision in real life as well. A delectable, one of a kind dessert that taste buds never forget.

Pecans and Persimmons

Recipe:

Pancake flour – 2 cups

Persimmon, 2 ripe fruits, peel the skin and finely cube – 1 cup

Pecans, finely chopped – ½ cup

Maple syrup – ½ cup

Ghee, melted and at room temperature – ¼ cup

Baking powder and crushed cardamom – ¼ teaspoon each

8 mini cake pans

Take the flour in a vessel. Add the persimmon, pecans, maple syrup and ghee. Sprinkle baking powder and cardamom. Stir in about half to one cup of warm water. Combine thoroughly. Divide the batter between the cake pans and spread evenly.

Pre heat the oven to 350 F. Place and bake the cakes to warm sunset hue, for about 20 to 30 minutes, until a knife inserted in the center comes out clean. Let cool and invert to serve.

via Mahanandi » Persimmon.

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