Persimmon maple upside-down cake
Jan 31, 1975 1:00pm- 2 hrs 15 mins cooking
- Serves 12
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Ingredients
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
Method
Persimmon maple upside-down cake
- 1Preheat oven to 170°C/340°F. Grease a 24cm (9½-inch) round cake pan; line base with baking paper.
- 2Stir 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.
- 3Pour half the syrup mixture over the base of cake pan (reserve remaining in saucepan); arrange persimmon slices on base of pan.
- 4Beat 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.
- 5Add combined sifted flour and baking powder, and milk; beat on low speed until almost combined. Add semolina; beat until combined.
- 6Beat 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.
- 7Bake 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.
- 8Add extra persimmon to reserved syrup mixture. Cook over low heat, turning, 5 mintues.
- 9Top cake with persimmon mixture.
Notes
We used the firm, non-astringent persimmon variety (fuji fruit) in this recipe.
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