Ingredients
Method
1.Preheat oven to 170°C/340°F. Grease a 24cm (9½-inch) round cake pan; line base with baking paper.
2.Stir syrup and 75g of butter in a small saucepan over low heat until butter melts. Increase heat to medium; boil 4 minutes or until mixture thickens. Cool 5 minutes.
3.Pour half the syrup mixture over the base of cake pan (reserve remaining in saucepan); arrange persimmon slices on base of pan.
4.Beat remaining butter with sugar and rind in a medium bowl with an electric mixer for 6 minutes or until pale and fluffy. Beat in egg yolks and extract.
5.Add combined sifted flour and baking powder, and milk; beat on low speed until almost combined. Add semolina; beat until combined.
6.Beat egg whites in another medium bowl with electric mixer until firm peaks form; gently fold into cake mixture. Carefully spread mixture evenly over persimmon; top with nuts.
7.Bake 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 30 minutes. Run a palette knife around the edge of the cake; turn onto a platter.
8.Add extra persimmon to reserved syrup mixture. Cook over low heat, turning, 5 mintues.
9.Top cake with persimmon mixture.
We used the firm, non-astringent persimmon variety (fuji fruit) in this recipe.
Note
