Ingredients
.5 cup persimmon pulp
1 teaspoon baking soda
1.5 cups white sugar
.5 cup vegetable oil
2 eggs
.75 teaspoons ground cinnamon
.25 teaspoon allspice
.5 teaspoon salt
.33 cup water
1.5 cups all-purpose flour
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Preheat the oven to 350 degrees F (175 degrees C). 2. Grease one 13 x 9 oblong pan. 3. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp. 4. In a medium bowl, combine sugar, oil, eggs, cinnamon, allspice, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. 5. If used, fold in nuts. 6. Pour batter into prepared pan. 7. Bake for 50 minutes in the preheated oven, or until a toothpick inserted comes out clean. 8. Cool in pan for 10 minutes before removing to a wire rack to cool completely. 9. Slice into 18 squares.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Sweet Korean fruit vinegar — drinking vinegar, dressings, marinades
Wire leveler for perfectly flat cake layers
Korean persimmon vinegar drink — sweet, tangy, traditional beverage