This gorgeous spiced upside down persimmon cake topped with finely sliced persimmon in maple syrup is a great introduction to persimmons.
Unlike a lot of fruit (actually, persimmons, botanically are berries), you don’t come across too many recipes for persimmons in cookbooks or even online.
It’s a shame as they really are such a beautiful and different fruit that really does deserve more of the spotlight.
In an effort to bring persimmons to the fore the other week I shared a beautiful fragrant quinoa pilaf with persimmons, and today I’m sharing this gorgeous upside down persimmon cake.
Not only do finely sliced persimmons grace the top of this cake, soft ripe persimmons are pureed until smooth and woven into the cake batter along with toasted walnuts, cinnamon, ginger, and nutmeg. The end result is a wonderfully moist and delicately spiced cake that would make a great introduction to the underappreciate persimmon.
So if you haven’t tried persimmon, I encourage you to give this upside down cake a try. And with Mother’s Day this weekend you have a great excuse to make cake!
Upside down persimmon cake with maple syrup and walnuts
Ingredients
- 4 slice persimmons 2 soft and 2 firm enough to finely
- 2 tbs maple syrup
- 60 g walnuts 1/2 cup
- 190 g unsalted butter at room temperature, 6 oz plus 11/2 tbs
- 275 g raw sugar 11/4 cups
- 3 eggs
- 150 g plain flour 1 1/4 cups, all purpose
- 150 g wholemeal spelt flour 1 1/3 cups
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 11/2 tsp baking powder
- 1/2 tsp bicarb soda baking
- 1/4 cup bourbon
Instructions
- Preheat the oven to 180 celsius (350 Fahrenheit) and grease a 20cm (8 inch) cake tin and line the base and sides with baking paper.
- Slice the firm persimmons. A great way to do this is with a mandoline to achieve even slices. Drizzle the maple syrup over the base of the cake tin and arrange the persimmon slices on top, in 2 layers, so that the base of the cake tin is covered.
- Toast the walnuts in a dry pan over a low heat, tossing occasionally to make sure they don't burn. Remove from the pan and leave to cool. When cooled place in a food processor and process into a fine meal. Be careful not to take this too far otherwise you'll end up with walnut butter!
- Scoop out the flesh from the 2 soft persimmons and place in a food processor along with the bourbon and puree until smooth.
- In the bowl of an electric mixer cream the butter and sugar until pale and fluffy, around 10 minutes. Add the eggs, one at a time, beating well in between each addition, until well combined. Place the flour, baking soda, baking powder, spices and ground walnuts in a bowl and stir to combine. Switch the mixer to it's slowest speed and add half the flour mixture along with half the persimmon puree. When combined add the remaining flour mixture and persimmon puree and beat until the mixture just comes together.
- Carefully spread the cake mixture over the top of the persimmons and smooth the top. Bake for 1 hour or until cooked. Remove from the oven and place on a cooling rack to cool for 20 minutes before removing the cake from the tin.
Kaki says
I love persimmons. Especially in desserts and cakes. Thank you for this one! Will try it out during the holiday season.
Nicki Chen says
Thanks for sharing this recipe! We substitute the walnuts with almond meal and it turned out wonderfully great. Very pretty and wholesome with the persimmon puree ensuring it’s perfectly moist with one of the nicest crumb in cakes with addition of fruit!
Nicole says
I’m so glad you enjoyed it – thanks for letting me know!
Cloe says
Thank you Jennifer for this fantastic recipe! I tried this cake today and it turned out fantastically! I served it slightly warm which I found to only add to the taste, as it remind me of a warm and cozy fireplace in wintertime. I cut the persimmons on top somwhat thicker which definitely didn’t turn out as beautifully as yours, however, I quite enjoyed getting a stronger persimmon taste. The next time I make it, which I will do for sure, I’ll also add a pinch of salt.
Nicole @ Delicious Everyday says
I’m so glad to hear you enjoyed the cake Cloe! Persimmon is such a lovely underused fruit. The trick for a pretty top is to make sure the persimmons you use for the top are firm. That way they will hold their shape better when the cake is baking. 🙂
If you enjoyed this recipe you might also enjoy my quinoa and persimmon pilaf which is a lovely savoury spiced persimmon recipe.
Keith @ How's it Lookin? says
Looks so good. I haven’t had cake like this in a while, thanks a lot
Hannah | The Swirling Spoon says
I love how persimmons have that gorgeous symmetry of lines in the middle when you cut them open. I really appreciate persimmons because they are one of the few truly seasonal winter fruits we grow in Queensland! This cake looks spectacular, I’d love a slice for dessert right now! x
Nancy | Plus Ate Six says
I’m always looking for recipes for persimmons – you are so right there are virtually none around. This is a seriously grown up cake with that bourbon!
Mica @ Let's Taco Bout It Blog says
First, as a food photographer, your photos look amazing! I have never heard of persimmons before this post, but they do look gorgeous. How would you describe their taste? I’m always open to trying new recipes especially when it comes to fruit I haven’t heard of AND a splash of bourbon!
Nicole @ Delicious Everyday says
Thank you so much Mica! I’m so happy I could introduce you to persimmons. Taste wise they are somewhat like an apple, but not as sweet with a slight honeyed spice note. Difficult to describe and well worth seeking out! 🙂
Gwen @simplyhealthyfamily says
What a gorgeous cake! I’ve got to get better aquatinted with persimmons!
Nicole @ Delicious Everyday says
Thanks Gwen 🙂
Roxana says
What a pretty cake! I love persimmons, but have never thought of doing this with them! Great idea!!
Nicole @ Delicious Everyday says
I’m happy you found the recipe inspiring Roxana 🙂
AiPing | Curious Nut says
My mom loves persimmons and that’s probably the only reason I was exposed to them. They’re soft and sweet and delicious all over. You’re right that there just aren’t enough recipes using this huge ‘berries’ :p. Great that your sharing recipes that do. This cake looks gorgeous and definitely perfect for Mother’s Day. I know my mom will love this!
Nicole @ Delicious Everyday says
Thanks AiPing. I wish I’d been exposed to them earlier. They really are gorgeous.
Tamara Andersen says
I did a persimmon and spinach salad at Christmas when I did a pomegranate glazed duck. I haven’t done much with them either, but they’re readily available in south Texas, so I’m looking for recipes. I’m going to pin this one Jennifer!
Nicole @ Delicious Everyday says
Persimmon and spinach sounds like a great salad combination. I’ll have to give that a try. Thanks Tamara 🙂
Willow says
I have never had persimmons before. I told myself awhile back that I would try a new fruit / vegetable every month, but I haven’t followed through with that. Since I am vegan I think I will start with your quinoa pilaf. It sounds amazing! Pinning for later.
Nicole @ Delicious Everyday says
What a great idea, to commit to trying new things regularly 😀 I really admire that! As for persimmons, I have to admit I only tried them for the first time recently, and now I wonder why I haven’t been eating them for years. They are gorgeous and I’m having so much fun looking for new ways to use the.
I hope you enjoy the pilaf 😀