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
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
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.