La última cosecha de caquis del año + repostería otoñal acogedora

Una receta de pastel de caqui elaborada con puré de la fruta, nueces tostadas, canela y un glaseado de azúcar glas con jugo de limón. El video forma parte de un tema de cosecha y repostería de otoño. La receta indica un molde de 22 cm y unos 75 minutos de horneado a 190–200 °C, comprobando la cocción con un palillo de madera. La fuente es Kənd Həyatı | Köyde Yaşam.

• Pastel de caqui con nueces y canela
• Horneado de 75 minutos en molde de 22 cm
• Glaseado de azúcar glas y limón

Persimmon Cake Recipe 🍰✨ Ingredients: 🥭 300 g Persimmon (Puréed) 🥚 3 Eggs 🍬 250 g Sugar 🌸 8 g Vanilla Sugar 🧈 100 g Melted Butter 🌾 300 g Flour 🧁 1½ tsp Baking Powder 🌿 1 tsp Ground Cinnamon 🧂 A Pinch Of Salt 🌰 100 g Toasted And Chopped Nuts ❄️ 80 g Powdered Sugar 🍋 Juice Of ⅓ Lemon (Optional) Instructions: 1️⃣ Prepare The Batter: Toast the nuts lightly and chop them. Purée the persimmon until smooth. In a large bowl, beat the eggs with the sugar and vanilla sugar until fluffy. Add the melted butter and whisk gently. Then add the flour, baking powder, salt, and cinnamon. Stir in the chopped nuts and mix until smooth and even. 2️⃣ Bake The Cake: Line the bottom of a 22 cm baking pan with parchment paper and grease the sides with a little oil. Pour the batter into the pan and bake for **75 minutes at 190–200°C** (depending on your oven). If the top browns too quickly, cover it with foil halfway through baking. 3️⃣ Finishing Touch: Check for doneness with a wooden skewer — it should come out clean. Let the cake cool completely. In a small bowl, mix powdered sugar with lemon juice to make a smooth glaze. Pour it over the cooled cake and decorate as you wish — maybe with extra nuts, a dusting of sugar, or a slice of persimmon on top 💛 ✨ Soft, Fragrant, And Perfectly Autumnal — This Persimmon Cake Will Melt Your Heart!*🍂💫