The television ad voice for Lindt chocolate asks us.
I don’t dream in chocolate, but I do dream in recipes. The following combination is what I dreamt last weekend:
Persimmon coated with maple syrup
Pecans
Ghee and
Wheat-barley pancake flour
The pecan-persimmon cake turned out to be a vision in real life as well. A delectable, one of a kind dessert that taste buds never forget.
Pecans and Persimmons
Recipe:
Pancake flour - 2 cups
Persimmon, 2 ripe fruits, peel the skin and finely cube - 1 cup
Pecans, finely chopped - ½ cup
Maple syrup - ½ cup
Ghee, melted and at room temperature - ¼ cup
Baking powder and crushed cardamom - ¼ teaspoon each
Take the flour in a vessel. Add the persimmon, pecans, maple syrup and ghee. Sprinkle baking powder and cardamom. Stir in about half to one cup of warm water. Combine thoroughly. Divide the batter between the cake pans and spread evenly.
Pre heat the oven to 350 F. Place and bake the cakes to warm sunset hue, for about 20 to 30 minutes, until a knife inserted in the center comes out clean. Let cool and invert to serve.
Just Out of the Oven ~ Pecan Persimmon Cakes in a Warm Sunset Hue
Pleasures of Persimmons ~ Pecan Persimmon Cake
Recipe Source: My own creation
For this recipe, I used Maple Grove Farms brand buttermilk-honey pancake mix, which has both wheat and barley flours in it. The flour-mix worked beautifully and offered a great remedy to my egg-fruit combo cake phobia. I purchased this pancake mix from Fred Meyer’s grocery.
This is a egg-free cake, but it came out crumbly and flaky due to buttermilk in pancake mix. The acidity of buttermilk, warm water and maple syrup combo created cake crumbs full of flavor.
