What’s for dessert ?: Gluten Free: Autumn Sweet Bread
Khaki you either like or you don’t like. I adore him !! Ever since I know for myself I know I adore khaki. My dad knew that too, so he planted a persimmon tree in the yard so I could enjoy its fruits. This year, the sight of a tree somehow fills me with particular sadness. Dad hasn’t been here for five years … And the branches are full of delicious fruit. All thanks to him. Every look at the tree reminds me of how much I miss …
As much as I adore khaki, so much my husband doesn’t love it. So I decided to disguise the khaki in the cake, maybe not noticing that it contains hated fruit. And it worked! He says it’s fine and asks for more. The amount of ingredients is enough for 2 mini breads measuring 16 x 6 cm. Or you can use a classic bread mold and extend the baking time by about 15 minutes (be sure to check with a toothpick if the biscuit is baked).
- 3 ripe persimmons
- 1 egg
- 80 g muscovardo sugar
- 60 g of softened butter
- 120 g Schar Mix B flour
- 1/2 teaspoon baking soda
- 1 tsp vanilla paste
- 50 g chocolate drops
Peel a squash, grate it and squeeze the juice. Place in a small bowl and cook briefly over low heat until softened. Chop with a stick mixer. Mix the egg with the sugar, then add the butter and vanilla extract. Stir in the khaki. Add flour and baking soda and mix until ingredients are combined. Finally, stir in the chocolate drops. Arrange the mixture in two mini molds measuring 16 x 6 cm (or a classic bread mold and extend the baking time by about 15 minutes). Bake for 20 – 25 minutes in an oven preheated to 170ºC (check with a toothpick if it is baked). Allow to cool on the rack.