Persimmon Cake
By Madhavi d.d.
•1 1/2 cup whole wheat pastry flour
•2 tsp baking soda
•½ cup oats
•1/3 cup butter, softened
•1 cup persimmon pulps *
•½ cup chopped walnuts
•3/4 cup brown sugar
Preparation
In a large bowl, combine all the dry ingredients. In a small bowl, combine the wet ingredients.
Pour the wet ingredients mixture into the big bowl. Mix well.
Preheat oven to 325F. Pour the mixture into the prepared pan (7x11 inch cake pan) and bake for 50 to 60 minutes. Let the cake cool and cut into squares.
In a small bowl, add ½ cup powder sugar and just enough water/milk to make a smooth, runny icing. Drizzle the icing over each square.
*Persimmons can be found in most Asian markets. If you cannot find persimmons, use bananas.
Serves
15 to 18 small pieces
