![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvzknf36WHttAABGcRRjOz0avpIS_7afQCsNes4H5M9HgOxz1ajzoicn7qPJpM2NDYDuVJIV8RUoy_aJPkM6YOXJ4sL7DqxMPZ9syvm3ao3eIIHdyg3wUEo2ZHn0KLnRjpa_4cg/s400/fuyucake2.jpg)
These are the firm, less astringent persimmons (though the others are perfectly sweet if you allow them to fully ripen) everyone is mad for now. I made the cake from a recipe HERE. Bear in mind, it took an hour, not 30 minutes for mine to bake. It is a pretty enough cake, and easily thrown together on short notice, but it can also be made with 2 persimmons rather than three, and cut into thick slices, which is what I did.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhviwEIaO-9eLhfXp7YeSD0t9_7QBFC6If48jGGphuDnY7qN8ud3lxnikVpZtqiYYE-dLkXpT1QwcNTc4Tqas68a92AJ-cZEj8kAUxsK8BbotihthsDpAkFuoD_TWhvkwU0KlOjgw/s400/fuyucake1.jpg)
Recipe may be found, HERE.
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