Using ingredient ripe persimmons
Persimmon Pudding Cake
- 2 ripe persimmons (very)
- 130 gr sugar
- 130 gr sifted unbleached flour
- 120 gr skim ricotta cheese
- 120 gr liquid egg substitute
- 85 gr seedless raisins
- 80 ml corn oil
- 60 gr walnuts (chopped)
- 55 gr brandy
- 45 ml nonfat yogurt (plain)