Here is a slight variation of the carambar-rhubarb cake recipe. I used persimmons instead of rhubarb (or apples, in the original recipe).
The result wasn’t bad at all, and quite original. I also substituted milk with buttermilk.
I still have no idea which kind of sweet could be used instead of the Carambar in the U.S. Caramels should do though (I indicated the weight needed if you don’t have carambars).
So if you wish to try it, here is the recipe. You will need:
– 3 eggs
– 1/4 cup sugar
– 1 cup all-purpose flour
– 1/2 tsp baking powder
– 10 tbsp butter
– 20 carambars (5.5 oz caramels)
– 3.5 fl oz buttermilk
– 1/4 tsp salt
– 7 medium persimmons
1. Start by preheating your oven to 350F and taking the 20 carambars (or the caramels) out of their wrappings.
2. In a saucepan, melt…
View original post 107 more words
Age-defying recipes - Recettes anti-âge 
I could not resist to re-blog this fantastic recipe from Carine’s blog .
I have just to add an age-defying comment: Large amounts of vitamins A and C are among the other health benefits of persimmons. Vitamin A has anti-aging properties and helps protect against vision loss, while vitamin C helps prevent infection and reduce inflammation. Several B-complex vitamins, which aid metabolic function, are also present in persimmons.