×Fried Persimmon Cake

Why you must eat itRipe huojing persimmons are mashed and worked into wheat flour, pressed into rounds, and wrapped around a filling of walnut, osmanthus, and candied peel. A shallow film of oil in an iron pan browns both sides to gold. The surface sets in a thin crust while inside the persimmon sweetness runs soft. Hot from the pan the filling flows, so let it cool a little before biting. Persimmon and osmanthus layer together, held up by the toastiness of the oil. One at a time as you walk.