Persimmon Cake In a Frying Pan. Rich and wonderful persimmon pudding cake, made with hachiya persimmon pulp, eggs, butter, milk, vanilla, flour, sugar, spices, and chopped nuts. Top with a dollop of whipped cream. Persimmon Cake (Shi Zi Bing) is a well-known local snack in Xi'an.

Persimmon Cake In a Frying Pan Turn out cake onto rack; cool completely. I did not strain the persimmon through a sieve. I just pureed mine in a food processor.

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, persimmon cake in a frying pan. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Rich and wonderful persimmon pudding cake, made with hachiya persimmon pulp, eggs, butter, milk, vanilla, flour, sugar, spices, and chopped nuts. Top with a dollop of whipped cream. Persimmon Cake (Shi Zi Bing) is a well-known local snack in Xi'an.

Persimmon Cake In a Frying Pan is one of the most popular of current trending meals in the world. It is easy, it's quick, it tastes yummy. It's enjoyed by millions every day. Persimmon Cake In a Frying Pan is something that I've loved my entire life. They're fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook persimmon cake in a frying pan using 10 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Persimmon Cake In a Frying Pan:

{Prepare of Cake batter.
{Prepare 100 grams of Pancake mix.
{Get 1/2 of Egg.
{Take 10 grams of Sugar.
{Prepare 80 ml of Milk.
{Take 5 grams of Butter.
{Get of Simmered persimmons.
{Prepare 2 of Persimmon.
{Take 1 tbsp of Sugar.
{Prepare 10 grams of Butter.

I also left out the nuts and currants because I am absolutely certain. In this video we will see how to make cake in fry pan. Yes, this cake recipe can be made without oven or a pressure cooker. This vanilla cake is so spongy.

Instructions to make Persimmon Cake In a Frying Pan:

Prepare the simmered persimmons: Peel the persimmons and cut into 1 cm wedges. (I used seedless persimmons for this recipe.).
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..
Take off the lid after 3 minutes..
Continue cooking over medium-low heat for another 3 minutes, stirring constantly. Turn off the heat when the persimmons are translucent..
Arrange the cooked persimmons in a spiral pattern in the frying pan..
Whisk together the pancake mix, egg, sugar, and milk in a bowl..
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..
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..
Turn the heat off, and leave it as is for five minutes..
Remove the lid and run a rubber spatula around the pan to loosen the cake so that you can remove it easily..
Invert a large plate on the frying pan. Holding the plate and frying pan, invert the cake onto the plate..
The finished cake will look something like this..

Persimmon bread has the texture of banana bread, but even tastes even better! It's got all the flavors of winter & uses my favorite winter fruit. Let the bread cool completely in a sealed environment. Use a plastic bag or large resealable container. Then, leave the bread overnight and enjoy it in the morning.

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