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
40 gram Butter
1 start anise
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.