Fall-Colored Persimmon Cake

• 200 grams Persimmon
• 20 grams Sugar
• 60 grams Butter (margarine)
• 30 grams Sugar
• 2 Eggs
• 120 grams Cake flour
• 3 grams Baking powder
• 1 Walnuts (for topping)

1. Combine the flesh of the persimmons and the sugar in a heat-resistant dish, then microwave for 7 minutes.
2. (Take it out every minute and stir.)
3. Let cool.
4. This will improve the texture and concentrate the sweetness.
5. Sift in the ingredients, then fold in (see photo).
6. Add the persimmons from Step 1, then stir until the batter is no longer floury.
7. Pour the batter into the mold, then top with lightly crushed walnuts.
8. Bake at 170C for 35 minutes at 500 W.

persimmon, sugar, butter, sugar, eggs, flour, baking powder, walnuts

Taken from cookpad.com/us/recipes/147944-fall-colored-persimmon-cake (may not work)