Name: Spiced Persimmon Slice (Wagashi)
Prep time: 30 min
Total time: 45 min
Yield: 20
Cuisine: Japanese
Ingredients: 3 ts Baking Powder; 1 c Brown sugar; 1 ts Vanilla; 3 ts Cinnamon, ground; 2 ts Nutmeg, ground; 3 c Wholemeal flour; 2 ts Baking soda; juice and zest of 1/2 a lemon; 1/4 ts Cloves, ground; 1 1/2 c Applesauce or prune puree; 1/2 c Currants or other dried; 3 lg Egg whites or egg replacer; 2 c Persimmon pulp; 1 ds Real vanilla

Try this Spiced Persimmon Slice (Wagashi) recipe, or contribute your own.

Suggest a better description

INGREDIENTS

3 ts Baking Powder
1 c Brown sugar
1 ts Vanilla
3 ts Cinnamon, ground
2 ts Nutmeg, ground
3 c Wholemeal flour
2 ts Baking soda
juice and zest of 1/2 a lemon
1/4 ts Cloves, ground
1 1/2 c Applesauce ; or prune puree
1/2 c Currants ; or other dried
3 lg Egg whites ; or egg replacer
2 c Persimmon pulp
1 ds Real vanilla

Servings

INSTRUCTIONS

Preheat oven to 350 degrees F. Sift dry ingredients into bowl. Beat egg whites or replacer, add to pulp, then add liquids and dried fruit. Do not over mix or it will be like rubber! Mix dry ingredients into pulp mixture. Pour batter into a large well sprayed slice or brownie tin. Bake for about one hour or until done. Watch closely! The result should be moist and somewhat heavy. A friend in Australia makes the same thing with mangoes - sounds divine! She also adds 1/4 cup of wheatgerm. I too love Japanese sweets and would love some recipes: particularly for namagashi (moist confections) like manju, daifuku, ohagi, sakuramochi. I found a mail order site "www.wagashi.com" for the US. (I have no commercial interest and have never tried them. However they seem pretty expensive). Posted to fatfree digest V97 #030 by yogi@mdi.ca (Michael & Laura) on Mar 18, 1997

NOTES

Alert editor

Spiced Persimmon Slice (Wagashi)

3 ts Baking Powder 
1 c Brown sugar 
1 ts Vanilla 
3 ts Cinnamon, ground 
2 ts Nutmeg, ground 
3 c Wholemeal flour 
2 ts Baking soda 
   juice and zest of 1/2 a lemon 
1/4 ts Cloves, ground 
1 1/2 c Applesauce or prune puree
1/2 c Currants or other dried
3 lg Egg whites or egg replacer
2 c Persimmon pulp 
1 ds Real vanilla

Preheat oven to 350 degrees F. Sift dry ingredients into bowl. Beat egg  whites or replacer, add to pulp, then add liquids and dried fruit. Do not  over mix or it will be like rubber! Mix dry ingredients into pulp mixture.  Pour batter into a large well sprayed slice or brownie tin. Bake for  about one hour or until done. Watch closely! The result should be moist and  somewhat heavy. A friend in Australia makes the same thing with mangoes -  sounds divine! She also adds 1/4 cup of wheatgerm.    I too love Japanese sweets and would love some recipes: particularly for  namagashi (moist confections) like manju, daifuku, ohagi, sakuramochi. I  found a mail order site "www.wagashi.com" for the US. (I have no commercial  interest and have never tried them. However they seem pretty expensive).    Posted to fatfree digest V97 #030 by yogi@mdi.ca (Michael & Laura) on Mar  18, 1997

Add photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (152g)
Recipe Makes: 20

Calories: 282
Calories from Fat: 8 (3%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 247.6mg		9 %
Potassium 216.3mg		6 %
Total Carbohydrate 62.4g		18 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 60.8g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 282

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe