Persimmon cake
We know that autumn is the period of persimmons, these juicy and sweet fruits that are excellent sources of fibers beneficial for the intestine and for cardiovascular health and of molecules with antioxidant activity that can help protect cells from aging and from various diseases. Catechins have also been associated with anti-infective, anti-inflammatory, and antihemorrhagic activities. Betulinic acid, on the other hand, appears to have an anti-tumor action. Well I made a good cake.
Ingredients:
-3 persimmons
– pinch of salt
-25g(0,88 oz)of bitter cocoa
-2 eggs
-120g(4,23 oz) of sugar
-100g(3,52) of seed oil
-200g(7,05 oz) of flour
-16g(0,56 oz) of yeast
1) Take the persimmons, wash them and then use a pointed knife to remove the peel and seeds. Place the persimmon pulp and salt in a deep bowl and use an immersion blender to obtain a persimmon puree. Add the cocoa to the puree and blend for a few more seconds.
2) Place 2 eggs and the sugar in another bowl, blend and then add the persimmon puree with cocoa, blend some more.
3) Mix the flour with the yeast and then place it a little at a time in the other bowl with the persimmon puree and mix, you will obtain a homogeneous mixture. Butter and flour a springform cake pan and then place the cake mixture in it. Bake for 40 minutes at 180°C(356°F). Once ready, let it cool and then sprinkle some icing sugar on top.
Once ready, let it cool and then sprinkle some icing sugar on top.
Buon Appetito!!