Ingredients
Dough:
- 200 gram Flour wheat / Flour
- 150 gram Sugar
- 5 pieces Chicken eggs
- 5 tablespoons Vegetable oil
- 1 teaspoon Baking powder
- Salt to taste
- 1 piece Banana
Impregnation:
- 100 ml Pomegranate juice
- 50 gram Sugar
- 50 gram Butter
Cream:
- 2 pieces Persimmons
- 1 tablespoon Honey
Instructions
- Turn on the oven to warm up. In a bowl, whisk sugar, salt, vegetable oil and eggs (add one at a time) until fluffy.
- Pour baking powder into the sifted flour, mix. Combine with the liquid mass, add banana slices.
- Grease the mold with butter, pour out the dough. Put it in a preheated oven. Bake for 35 minutes at 180 degrees, until they dry out. The time depends on your oven, be careful.
- While the cake is baking, prepare the impregnation. Boil the juice with sugar for 5 minutes, add butter to the hot one, mix, remove from heat.
- Prepare the cream. Chop the ripe persimmon with honey with a blender. Preheat in a water bath.
- Impregnation and cream.
- Transfer the finished cupcake to a dish, pierce it with a skewer in many places, soak it with a creamy pomegranate mixture. Cool on the grill.
- Cover the completely cooled cake with persimmon cream. Decorate as desired (in my case, dried bananas, persimmons and powdered sugar).
- ENJOY YOUR TEA!!!