| Recipe from the Black Countess of the Light persimmon cake Ingredients2 ripe persimmons200 g rice flour1/2 ripe banana soya milk q.b.15 g baking powder Preparation Peel the persimmons, cut them into pieces and put them in a bowl together with the banana cut into wheels. Add a little milk and mix everything with the immersion blender. Add the sifted flour and a little more milk, mix well and add the yeast. The dough must be creamy but not too liquid, and the dough must be turned upside down in a 26 cm cake pan with a hinge, previously greased with oil. Bake at 180° for about 35 minutes. If you want to sweeten it a little, sprinkle with icing sugar. |
