Persimmon cupcake

A new recipe for a simple and delicious cupcake for your culinary piggy bank, friends. Today we will cook it in the oven, and the filling will be ... persimmon. This is understandable: we have a thematic week in full swing. Delicate, soft and sweetish muffin dough in these homemade baked goods is in perfect harmony with pleasant and fragrant persimmon.

This cake can be baked in the oven in any shape that you have in the kitchen. In addition, the recipe for this homemade pastry is also suitable for a multicooker (it is only important to focus on its power and bowl size in order to correctly determine the cooking time). If you wish, you can not use almond petals for sprinkling, but cover the finished persimmon cake with powdered sugar or your favorite icing.

Ingredients

• Persimmon (350 grams)
• Wheat flour of the highest grade (270 grams)
• Chicken eggs (3 pieces)
• Sugar (170 grams)
• Butter (150 grams)
• Milk (80 milliliters)
• Vanilla sugar (1 tablespoon)
• Almond petals (1 tablespoon)
• Baking powder (2 teaspoons)

Directions

1. To prepare a cake according to this simple and easy recipe, we need the following ingredients: persimmon, wheat flour (I took the highest grade, but the first one is fine too, just adjust its amount yourself), granulated sugar, butter (at least 72% fat), medium-sized chicken eggs (45-50 grams each), milk of any fat content (in my case 2.8%), baking powder, vanilla sugar (can be replaced with a pinch of vanillin) and almond petals (optional).
2. We immediately turn on the oven to warm up - 180 degrees. After that, combine 270 grams of wheat flour and 2 teaspoons (without a slide, that is, under the knife) baking powder. Mix everything and sift through a sieve.
3. Wash persimmon, dry it, remove the stalk and cut the pulp into small cubes. In this recipe I used Spanish persimmon - dense and elastic, it does not knit.
4. Now let's deal directly with the preparation of the cake dough. Put 150 grams of soft (take it out of the refrigerator beforehand) butter in a bowl, add 170 grams of sugar and vanilla sugar (I have homemade).
5. Thoroughly grind the butter and sugar to get a relatively homogeneous mass. With the help of a mixer, it will take about 5 minutes, and you will have to work with your hands for about 10 minutes. After that, one at a time, add 3 chicken eggs - when one completely interferes with the butter, add the next.
6. As a result, you should have a delicate oil mixture that is fairly homogeneous. I beat everything with a mixer (whisk attachment). Add 80 milliliters of milk at room temperature and mix it into the piece.
7. Next, pour the dry flour mixture from step 2 in parts and quickly, but carefully, mix it into the oil base.
8. Stir all the ingredients to make a smooth and shiny cake dough. In general, cake dough, as a rule, is not kneaded for a long time so that the crumb of the finished product does not turn out to be dense and clogged, but there is a fairly decent amount of baking powder, so the cake will be very tender and airy. In terms of consistency, the dough will not say that it is very dense and thick (as for Stolichny cake, for example), smears, but at the same time keeps its shape well - I gathered it with a spatula towards the center and it did not spread.
9. It remains to collect the persimmon cake. We take a shape that is suitable in size (my rectangular dimensions: 24x11 cm - at the top, 21x8 cm - at the bottom, height - 6.5 cm) grease it with vegetable or butter (in the second case, be sure to sprinkle it with flour so that the dough does not stick). We begin to lay out the dough in a mold in several steps: put a part, level it with a spoon or spatula.
10. Then we put some of the persimmon slices, slightly sinking them into the dough.
11. So we fill in the entire form with dough and persimmon.
12. Sprinkle with almond petals if desired.
13. We bake a cake with persimmon in a preheated oven at 180 degrees on an average level for about 60-70 minutes. We check the readiness not only visually (the top of the cake will become a pleasant golden hue), but also on a dry torch. To do this, take a wooden skewer or a toothpick and stick it into the highest place near the cake. If the stick comes out dry, the persimmon cake is ready.
14. We give the finished pastry to rest in the form for 5 minutes, after which you can take out the cake and let it cool
15. We brew tea and enjoy a delicate and delicious persimmon cake. Cook for your health, friends, and bon appetit!