| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
Japanese |
Japanese |
20 |
Servings |
INGREDIENTS
| 2 |
c |
Persimmon pulp |
| 1/2 |
|
Lemon, Juice and zest of |
| 3 |
c |
Wholemeal flour |
| 3 |
ts |
Baking powder |
| 2 |
ts |
Baking soda |
| 3 |
ts |
Cinnamon, ground |
| 2 |
ts |
Nutmeg, ground |
| 1 |
ds |
Real vanilla |
| 1/4 |
ts |
Cloves, ground |
| 1 |
c |
Brown sugar |
| 3 |
lg |
Egg whites or egg replacer for 2 eggs |
| 1 1/2 |
c |
Applesauce or prune puree (or pumpkin which gives a nice colour…) |
| 1/2 |
c |
Currants or other dried fruit (cranberries or cherries are good) |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Preheat oven to 350 degrees F. Sift dry ingredients into bowl. Beat egg
whites or replacer, add to pulp, then add liquids and dried fruit. Do not
over mix or it will be like rubber! Mix dry ingredients into pulp mixture.
Pour batter into a large well sprayed 'slice' or brownie tin. Bake for
about one hour or until done. Watch closely! The result should be moist and
somewhat heavy. A friend in Australia makes the same thing with mangoes -
sounds divine! She also adds 1/4 cup of wheatgerm.
I too love Japanese sweets and would love some recipes: particularly for
namagashi (moist confections) like manju, daifuku, ohagi, sakuramochi. I
found a mail order site "www.wagashi.com" for the US. (I have no commercial
interest and have never tried them. However they seem pretty expensive).
Posted to fatfree digest V97 #030 by yogi@mdi.ca (Michael & Laura) on Mar
18, 1997
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