Upside down persimmon cake with maple syrup and walnuts
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
561 kcal
-
Course
Dessert
Upside down persimmon cake with maple syrup and walnuts
Report
This gorgeous spiced upside down persimmon cake topped with finely sliced persimmon in maple syrup is a great introduction to persimmons.
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Ingredients
- 4 lice persimmons 2 soft and 2 firm enough to finely
- 2 tbs maple syrup
- 60 g walnuts ½ 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 ¼ cups, all purpose
- 150 g wholemeal spelt flour 1 ⅓ cups
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 11/2 tsp baking powder
- ½ tsp bicarb soda baking
- ¼ 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.
Nutrition Information
Show Details
Calories
561kcal
(28%)
Carbohydrates
69g
(23%)
Protein
7g
(14%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Cholesterol
112mg
(37%)
Sodium
110mg
(5%)
Potassium
450mg
(13%)
Fiber
3g
(12%)
Sugar
37g
(74%)
Vitamin A
685IU
(14%)
Vitamin C
0.3mg
(0%)
Calcium
188mg
(19%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 69g | 23% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 112mg | 37% |
| Sodium | 110mg | 5% |
| Potassium | 450mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 188mg | 19% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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