Persimmon maple upside-down cake

  • 2 hrs 15 mins cooking
  • Serves 12
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Persimmon maple upside-down cake
  • 1 cup (250ml) maple syrup
  • 220 gram unsalted butter, softened, chopped
  • 3 persimmons (fuji) (600g), sliced thinly
  • 1 1/2 cup (330g) caster sugar
  • 1 tablespoon finely grated lemon rind
  • 3 eggs, separated
  • 1 1/2 teaspoon vanilla extract
  • 3/4 cup (115g) plain (all-purpose) flour
  • 1 1/2 teaspoon baking powder
  • 3/4 cup (180ml) milk
  • 1 1/2 cup (270g) fine semolina
  • 3/4 cup (100g) coarsely chopped pistachios
  • 2 persimmons (fuji) (400g), extra, sliced


Persimmon maple upside-down cake
  • 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.

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