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Few can resist the dence, rich texture of pound cake, but when paired with persimmons, it takes on a moist texture with a sweet flavor profile that reinvents the flavors of a pound cake altogether.
Ingredients
- 2 1/2 Cups all-purpose flour, plus more for dusting
- 2 Tablespoons butter, melted for greasing
- 1/2 Teaspoon baking powder
- 2 Teaspoons baking soda
- 1/2 Teaspoon salt
- 3/4 Cups sugar
- 1 Cup milk
- 2 Tablespoons olive oil
- 2 Cups persimmon pulp, from about 4 persimmons
- 2 eggs
- 2 Teaspoons vanilla extract
- Vanilla icing (optional)
Servings10
Calories Per Serving281
Folate equivalent (total)96µg24%
Riboflavin (B2)0.2mg14.1%
of course surprised and pleased I would never have believed that even this happens
You did not try to look in google.com?
My friend, there is a lot to write about, ... but so that! High five!
good selection)
Propertyman produced