8 inch metal mixing bowl this partially mimics the round shape you get from forming the batter into a ball in muslin, but is more accessible for home cooking.
Egg Beaters
Ingredients
8oz1 cup ripe persimmon pulp
½cupmaple syrupor ½ cup of brown sugar
½cupacorn flouryou can substitute almond meal in a pinch
½ cup+ 2 Tablespoons cake flour use all purpose flour in a pinch
Soak the wild plums in water overnight or cover with water and simmer for 20 minutes.
Remove the wild plums from the water and chop coarse, then add the wild blueberries to the leftover rehydrating liquid and allow to soak for 30 minutes or so, until softened.
Combine the chopped plums, blueberries and walnuts if using.
Mix the breadcrumbs, flour and baking powder and reserve.
Mix the persimmon pulp and maple, then puree in a blender or with a stick blender to break up strands of persimmon, then whisk in the acorn flour and spices.
Heat the persimmon mixture until steaming and the acorn flour has thickened, stir in the fruit, flour-breadcrumb mixture, cover, and allow to cool. Beat the eggs until doubled in volume, then gradually beat in the persimmon-acorn-fruit mix and finally the oil or melted lard.
Preheat the oven to 350.
Liberally grease an 8 inch bowl and dust with breadcrumbs and a pinch of sugar. Spoon in the batter. Bake for exactly one hour, then unmold onto a cooling rack hot. Allow it to cool for at least 15 minutes before slicing. It’s excellent reheated.