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.
