3/4 cup plus 2 tablespoons (140 gms) white rice four
1/3 cup plus 2 tablespoon (50 gms) buckwheat flour
3/8 tsp baking soda
1 tsp nutmeg
1/4 tsp salt
8 tbsp (113 gms) unsalted butter, melted and luke warm
1 cup (200 gms) sugar
2 large eggs,cold
3/4 cup (190 gms)Persimmon Puree
1/2 cup (70 gms) currants or raisins, or chopped dates
1 cup (113 gms) chopped walnuts
Scoop out the pulp of squishy persimmons with the help of a spoon. Discard the peels and the seeds, if any. Preheat the oven on 180 degrees for 10 minutes.
In another bowl add brown Rice Flour and Buckwheat flour and combine together.
Also add Baking soda and nutmeg powder to the dry ingredients and combine.
In another bowl add butter at room temperature and sugar.
Cream together butter and sugar with a whisk and add eggs.
Add persimmon puree and whisk everything well.
Add the dry ingredients and whisk together the wet and the dry ingredients.
Fold in chopped walnuts and dried currants.
Pour the batter in a greased pan and bake for 35-40 minutes till the toothpick comes out clean. Place the cake on the wire rack and de mould after 2 hours. Slice and serve with your favourite cup of coffee.
You can use apple puree if you cant find persimmons.