Fruit of the gods upside down cake

I can’t get enough of persimmons, I lovelovelove them. It’s the perfect fruit and I start the day by mixing it into my muesli, actually it is more persimmons than muesli. Lately I discovered other ways to use them as well, like in cakes.

Fruit of the gods upside down cake
1 persimmon (kaki fruit)
1 cup of sifted cake flour
¼ cup light brown caster sugar
½ cup cane sugar
1 envelop vanilla sugar
Pinch of salt
1 teaspoon baking powder
3 eggs
40 gram Butter
1 start anise
1 clove
Lemon zest and juice
1 teaspoon grounded cinnamon

Preheat the oven to 180C.
Put the butter in a baking tin with the star anise and the clove. Put it in the oven until the butter is melted; swirl the star anise and clove through the butter so it can take the flavors. Take the clove out and leave the star in the middle.
Cut the persimmons in slices, not to thin.
Sprinkle the caster sugar evenly over the bottom of the tin and put the slices of persimmons on top in a nice pattern. I made a sun around the star anise and used the left over’s to make a circle at the edge.
Split the eggs, combine the egg yolk, cane sugar, lemon zest and 4 tablespoons of lemon juice and mix together vigorously.
Sift the flour, baking powder and salt together.
Beat the egg white cloudy with a pinch of salt until you can keep the bowl upside down and not get it on your head.
Mix the egg yolk with the flour until everything is combined. Add ¼ of the egg white and mix together so the batter will become a bit thinner, now add the remaining egg white in 3 times and fold it into the batter.

When everything is combined; pour the mixture over the fruit and put in the oven.
Bake for about 25-30  minutes, when a wooden pick comes out clean, it’s done. Serve upside down.

Fruit of the God’s Pancake

Be generous when making your pancake batter, whatever is left is great as breakfast or lunch the next day. I can never decide what I like more; warm pancakes or cold ones the next morning. Of course I am talking about the queen of pancakes, the Dutch pancake, which is between a crepe and an American pancake. I have to admit that we (the Dutch) are not famous for our cooking and sadly for a good reason but we can make good pancakes.

Fruit of the God’s Pancake

1 persimmon, fruit of the gods

1 ½ cup flour, mixed white and whole wheat

2 eggs

1 teaspoon baking powder

400 ml whole milk

Pinch of salt


½ envelop vanilla sugar

Light brown caster sugar

Grand Marnier

With a mixer, mix together the flour, vanilla sugar, baking powder, salt, eggs and milk. If you use a hand mixer: first mix the dry ingredients, make a well in the middle and poor in the eggs and some of the milk. Start mixing carefully and bit by bit eating bits of flour of the edge of the well with your hand mixer until you have a smooth batter, now add the rest of the milk and mix everything together.

Cut the persimmon in thin slices.

Warm a pan on a medium to high fire until very warm, melt a little lump of butter and poor in a soup spoon (about 7cl) of the pancake batter. Immediately swirl the pan around to thin out the batter and make a pancake a little thicker than a crepe. Push slices of persimmon in the batter and sprinkle with half a tablespoon of sugar. You will have to work a little bit fast, because the top of the pancake will dry out quiet fast and you want to have the fruits in before that happens.

When the bottom of the pancake is nice dark brown, flip the pancake over. This is best done without a spatula but with a strong sweep of the hand, it takes some practicing but once you get the feeling it’s like biking, you never forget how to do it.

Bake the other side of the pancake until brown; be aware that the fruit will brown faster than the pancake. Flip it back over, poor some Grand Marnier on top, flambé and eat!