Quick n Easy Persimmon Tea Cakes

  

Chef Azuki received more persimmons. This time she received soft persimmons known as hachiya. She used the hard fuyu persimmon last time when she created those delicious tarts. Many people love the soft persimmons; while others love the hard fuyu persmissions. It's like how some people are cat people and others are dog people. My mom loved the soft persimmons, while I was definitely a fuyu persimmon lover.  Although Chef Azuki likes the hachiya taste, she doesn't like the texture of the  soft persimmon.  She noticed the texture was similar to mashed bananas and wondered what would happen if she substituted mashed hachiya for bananas in her banana bread recipe & mixed this together with some ingredients from her pumpkin bread recipe. The outcome was a huge success!  It might make a convert out of me too.   Go Hachiya Persimmons! 

Quick n Easy Persimmon Tea Cakes

Ingredients: 

2 eggs 

3/4 cup sugar

1 1/4 cups mashed hachiya persimmons

4 tbsp canola oil

2 cup Bisquick mix

1 tsp cinnamon

1/2 tsp nutmeg 

1/4 tsp powdered ginger 

Directions:

1.  Preheat oven to 350 degrees

2. Whisk eggs with fork

3.  Mix together eggs, sugar, persimmons, canola oil and mix quickly for 30 seconds

4.  Slowly mix in Bisquick incorporating it into the egg mixture

5.  Mix for an additional minute 

5.  Pour into tea cake or cup cake pan lined with paper baking cups

6.  Bake for 1 hour or until golden and a toothpick comes out clean

7.  Let cool

The aroma is delicious.  You’ll have to wait until it’s not hot anymore to remove it but you may just have to have one warm and toasty.  Yum! 

BeaNspirations:  Mix and match for a fantastic fall!