Persimmon upside-down cake

  • Average
  • 10 minutes
  • 50 minutes
  • Average
An irresistible persimmon cake, coated in golden honey, moist and flavoured with cinnamon, a delight to be savoured tenderly.

IngrédientS

-

2

+
  • 2 ripe persimmons
  • Liquid honey
  • 70g walnuts
  • 170g unsalted butter, at room temperature
  • 250g cane sugar
  • 300g flour
  • 3 eggs
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1.5tsp cinnamon

Ustensiles

Recipe

Step 1

Preheat oven to 180°. Grease the pan.

Step 2

Spread the liquid honey over the bottom of the pan. Thinly slice the persimmons and spread the slices over the honey.

Step 3

Blend the remaining persimmon flesh to a purée.

Step 4

In a bowl, whisk together the soft butter and sugar.

Step 5

Add the eggs one by one, then the flour.

Step 6

Add the cinnamon, baking powder and bicarbonate.

Step 7

Finally, stir in the walnuts and persimmon purée.

Step 8

Gently pour the batter into the mould.

Step 9

Bake for 50 min.

Step 10

Leave the cake to cool before turning out of the tin.

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