This is the season for kaki, cachi or loti [persimmons or Sharon fruit] and, as I am always looking for recipes in which to use them, I thought I'd try the kaki and carrot cake featured in the October edition of Occhio alla Spesa magazine. The recipe instruction was to bake it in one tin but the picture showed several muffin-like cakes, so I decided to use muffin cases. Cakes never rise magnificently in Italian ovens - at least, not for me - but these tasted good!
3 comments:
We have made the mango chutney with ours, but might try these next year.
I love persimmons. That sounds like it would be a very nice cake/muffins. Quite moist, I would imagine.
What's different about Italian ovens, Pat...that cake don't rise in them? You've raised my curiosity.
Best wishes.
That's a good idea, LindyLouMac - I might try it. Thanks, jams. Hi, Lee. Not too moist, though. I don't know what it is with the ovens but a lot of people say the same thing. It's strange as I had a Zanussi oven in the UK and never had a problem.
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