Persimmon Upside Down Cake
"A moist and beautifully perfumed cake made with juicy persimmons."
-- @thisisvirginie


Prep time 15mins
Cook time 10mins
Serves or Makes: Makes 23 cm (9in) Cake


  • 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
  • 5 Persimmons
  • 1/ 4 Cup Maple syrup
  • 1/ 4 Cup Sugar
  • 1 tablespoon Flaked almonds


  • 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! ♥♥♥

More from @thisisvirginie