Do you want to make unusual pastries? Then you are here! I propose an amazing recipe - persimmon muffin. This is a great aroma and incomparable taste. With hot tea just right. I assure you that no one will remain indifferent.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Everyone knows that any pastry is beautiful and tasty. And if, it is also baked with fruit, then it is extremely useful. In today's review, I want to tell you an unusual recipe for a fragrant persimmon cake. And it will also be with nutmeg powder. For the preparation of these pastries, take the fruit ripe and juicy. Then the cake will have a moist structure, a special aroma and an interesting note!
It is worth noting that due to the presence of this fruit in this recipe, you will replenish the body with many useful properties. For example, vitamin A, C, E, K. In addition, persimmon contains potassium, calcium, sodium, iron, magnesium, manganese. The fruit normalizes blood pressure, is good for the skin and eyes, and prevents the appearance of kidney stones and cancer. Moreover, persimmon fights fatigue and gives a lot of energy.
In addition, all kinds of spices can be added to this recipe. So, ground cinnamon is perfectly combined with persimmon. But I do not recommend adding powder or ginger root. It has such a pronounced taste and aroma that it completely overshadows the presence of the fruit.
- Caloric content per 100 g - 238 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 15 minutes for kneading dough, 40 minutes for baking
Ingredients:
- Wheat flour - 250 g
- Sugar - 100 g or to taste
- Persimmon - 1 pc.
- Eggs - 2 pcs.
- Margarine or butter - 50 g
- Nutmeg powder - 1 tsp
- Salt - a pinch
Step by step cooked persimmon cake:
1. Wash the persimmon and dry it with a paper towel. Use a sharp knife to cut it into 6 pieces to make it easier to chop.
2. Place the fruit in a mixing bowl and use a blender to blend until smooth.
3. You should have a mushy persimmon mass. If there is no blender, then twist the fruit in a meat grinder or grate on a fine grater.
4. Break the eggs and separate the whites from the yolks. Combine the yolks with sugar, and send the proteins to the refrigerator to wait for their turn.
5. Take a mixer with beaters and beat the yolks until smooth.
6. Cut the margarine into slices and add to the whipped yolk mass. You can use butter instead of margarine. The temperature of the food should be at room temperature so that you can easily beat them.
7. Continue to work with a mixer, beating the yolks with butter. You will not completely break the oil, small grains of it will remain in the mass.
8. Pour flour into liquid foods and sift through a fine sieve. This will enrich it with oxygen, which will make the cake more tender and softer.
9. On the mixer, change the attachments by putting on the "hooks" and knead the dough again. Its consistency will be quite thick.
10. Then take on proteins. Reinstall the cream attachments on the mixer and beat the whites until a fluffy, fluffy white and firm mass is formed.
11. Transfer the white egg mass to the dough.
12. Gently stir the dough so that the proteins do not lose their airiness. To do this, stir it from bottom to top, and not in a circle.
13. Line a baking dish with parchment and pour out the dough.
14. Heat the oven to 180 degrees and send the cake to bake for 40 minutes. Check the readiness with a wooden stick - pierce the product with it, it should remain clean without pieces of sticky dough. Cool the finished pie in the form, and then remove from it. Otherwise, the product may break when hot. Sprinkle the cooled cake with icing sugar and serve to the dessert table.
See also a video recipe on how to make a persimmon muffin.
