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Persimmon Cake In a Frying Pan
Persimmon Cake In a Frying Pan

Before you jump to Persimmon Cake In a Frying Pan recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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Evidently, it’s not hard to begin incorporating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to persimmon cake in a frying pan recipe. You can cook persimmon cake in a frying pan using 10 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to cook Persimmon Cake In a Frying Pan:
  1. Prepare Cake batter
  2. Take Pancake mix
  3. Get Egg
  4. Use Sugar
  5. Provide Milk
  6. You need Butter
  7. Get Simmered persimmons
  8. Take Persimmon
  9. Get Sugar
  10. Prepare Butter
Steps to make Persimmon Cake In a Frying Pan:
  1. Prepare the simmered persimmons: Peel the persimmons and cut into 1 cm wedges. (I used seedless persimmons for this recipe.)
  2. Put the persimmons, sugar and butter in a frying pan and stir them up. Cover with a lid and cook over medium heat, stirring occasionally.
  3. Take off the lid after 3 minutes.
  4. Continue cooking over medium-low heat for another 3 minutes, stirring constantly. Turn off the heat when the persimmons are translucent.
  5. Arrange the cooked persimmons in a spiral pattern in the frying pan.
  6. Whisk together the pancake mix, egg, sugar, and milk in a bowl.
  7. Melt the butter by microwaving it in a heat-proof dish for about 20 seconds at 600 W, then whisk it into the batter in Step 6.
  8. Gently pour the batter into the frying pan. Cover with a lid and cook for 8-10 minutes over the lowest possible heat, while keeping an eye on it.
  9. Turn the heat off, and leave it as is for five minutes.
  10. Remove the lid and run a rubber spatula around the pan to loosen the cake so that you can remove it easily.
  11. Invert a large plate on the frying pan. Holding the plate and frying pan, invert the cake onto the plate.
  12. The finished cake will look something like this.

Turn out cake onto rack; cool completely. I did not strain the persimmon through a sieve. I just pureed mine in a food processor. I also left out the nuts and currants because I am absolutely certain. Persimmon pudding is more akin to a cake, but with an exceptionally moist crumb.

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