Moist, sweet, flavourful and easy to bake :)
Serves 6 to 8:
Banana (2 - ripe)
Persimmons (1 - ripe, pulp)
Muscovado Sugar (1 cup)
Wheat flour (3 cups)
Baking powder (2 tsp)
Water (1 cup)
Olive oil (1/2 cup)
Lemon (juice of half)
1) Preheat the oven to 170 º.
2) Mix banana, sugar, persimmon pulp.
3) Gradually add the flour, baking powder, water, olive oil.
4) Add the lemon juice and mix well.
5) Pour the batter into the prepared cake pan, bake for 35 to 40 minutes, until the top is golden brown.
Serves 6 to 8:
Persimmons (4 - ripe, pulp)
Egg (1)
Sugar (100g)
Cinnamon (1 teaspoon)
Self raising flour (300g)
Walnuts (100g - chopped)
1) Preheat the oven to 160 º.
2) Whisk the egg whites until stiff and reserve.
3) Mix egg yolk, sugar, persimmon pulp and cinnamon.
4) Add gradually the flour and walnuts.
5) Fold in the egg whites. Pour the mixture in a cake tin.
6) Bake about 45 minutes.
