"A moist and beautifully perfumed cake made with juicy persimmons."
Persimmon Upside Down Cake
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- Recipe Card
Prep time: 15mins
Cook time: 10mins
Serves or Makes: Makes 23 cm (9in) Cake
Recipe Card
ingredients
- FOR THE BATTER
- 150 gram Spelt flour
- 12 gram Butter
- 100 gram Granulated sugar
- 4 Eggs
- 2 tablespoons Ground almonds
- 1/2 tablespoon Baking powder
- 1 teaspoon Vanilla
- FOR THE SYRUP
- 5 Persimmons
- 1/4 Cup Maple syrup
- 1/4 Cup Sugar
- FOR DECORATION
- 1 tablespoon Flaked almonds
Method
Step 1
Preheat your oven to 160°C/325°F
Step 2
Butter some parchment paper and line your cake tin. In a pan heat the sugar and the maple syrup until the sugar is fully dissolved. Add to the bottom of the cake tin.
Step 3
Peel and half the persimmon and cut into thin slices. Line the bottom of the tin with at least two layers well packed. Set tin aside.
Step 4
Cream together the butter and sugar. Add eggs one at a time, beating after each addition. Sift flour, salt and baking powder together and fold into the mixture.
Step 5
Add ground almonds, mix gently and spoon into the cake tin. Bake for around 1 hour or until a skewer comes out clean.
Step 6
Let rest for about 5 minutes but no more, and flip upside down onto a plate, scatter with the almond flakes and leave it to cool. Enjoy… Bon appetit! ♥♥♥