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Categories:
japanese persimmons flour salt baking powder baking soda ground cinnamon ground cardamom ground cloves sugar egg whites applesauce raisins almonds vanilla
Viewed: 34 - Published at: 8 years agoIngredients
- 2 cups japanese persimmons, pulp (kaki, 6 blended persimmons with a little water)
- 3 cups flour
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1 1/2 cups sugar
- 3 large egg whites (or 3 large egg replacer for 2 eggs)
- 1 1/4 cups applesauce
- 1/2 cup raisins
- 1/2 cup slivered almonds
- 1 teaspoon vanilla (can be omitted)
Method
- Preheat oven to 350°F.
- Sift dry ingredients into bowl. Beat egg whites or replacer, add to pulp, then add liquids.
- Mix dry ingredients into pulp mixture, add raisins and almond slivers.
- Pour batter into two well buttered, powdered loaf pans or one bundt pan.
- Bake loaves for about one hour or until done.
