Persimmon mug cake

The persimmon is sometimes known as the lantern fruit because the leaves fall of the tree in the autumn and the ripe orange fruit is left hanging. There are two types of persimmon and both are suitable for baking. The heart-shaped Hachiya is an astringent persimmon, which remains extremely tannic until it is fully ripened and soft. The Fuyu is the tomato - shaped, non astringent variety, which becomes sweet while still firm.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Raisins and / or currants : 2 Tbsp
Rum : 1 Tbsp
Unsalted butter : 2 Tbsp
Mashed or chopped persimmon pulp : 1/4 cup
Egg : 1 large
Buttermilk : 3 Tbsp
Vanilla extract : 1/4 tsp
Granulated Sugar : 1/4 cup
All purpose flour : 6 Tbsp (1/4 cup + 2 Tbsp)
Freshly grated nutmeg : pinch
Baking soda : pinch
Kosher salt : pinch
Chopped pecans or walnuts : 2 Tbsp

Method :

In a large mug, combine raisins, currants, and rum.
Microwave for 30 seconds.
Set aside for 10 to 30 minutes to allow the raisins and currants to plump.
In a second mug, combine the butter and persimmon.
Microwave for 30 seconds until the butter is melted.
Whisk in the egg with a fork.
Stir in the butter milk, vanilla, and sugar.
Add the flour, nutmeg, and salt.
Beat the batter until smooth.
Fold in the raisins and/or currants and chopped nuts.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : whipped cream, caramel cream, caramel sauce, rum hard sauce, rum hard sauce, rum - raisin glaze, freshly grated nutmeg, chopped pecans or walnuts.

Serve your cake hot with your choice of topping.
Enjoy your dish :)

Thank you, do post your comments !!!