Persimmon Pound Cake for the Autumn Season

• 150 grams Pancake mix
• 1 Persimmon
• 40 grams Sugar
• 1 Egg
• 30 grams Margarine (or butter)
• 30 grams Plain yogurt

1. Here are the ingredients.
2. Cut the persimmon into 0.5 - 1cm cubes and place in a heat-resistant dish.
3. Take 1 tablespoon from the listed sugar and sprinkle on the persimmon.
4. Wrap Step 2 and microwave for 3 minutes at 500 W. Let cool and set aside.
5. Add the margarine and the remaining butter into a bowl.
6. Whip with a whisk to cream.
7. Add the egg and the yogurt to Step 4, mixing with the whisk with each addition.
8. Add the pancake mix to Step 5 and stir with a rubber spatula.
9. Stir in the persimmon.
10. Line the cake mold with parchment paper and pour in the batter.
11. Bake for 40 minutes in an oven preheated to 170C.
12. Once a skewer inserted into the cake comes out clean, it's finished.
13. It tastes best served the next day.

pancake mix, persimmon, sugar, egg, margarine, yogurt

Taken from cookpad.com/us/recipes/150946-persimmon-pound-cake-for-the-autumn-season (may not work)