Persimmon Pound Cake for the Autumn Season – a delicious recipe with Pancake mix, Persimmon, Sugar, Egg, Margarine, yogurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
79
kcal
Calories
3
g
Fat
11
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 150 grams Pancake mix, 1 Persimmon, 40 grams Sugar, 1 Egg, and more.
Yes, Persimmon Pound Cake for the Autumn Season falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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