Indulge

Persimmon and Fig Upside-down cake

On my quest to experience all things interesting and different, I came across a persimmon fruit in the supermarket!

I’m sure it’s not that unusual and I have seen them before but never tried them. I absolutely love to try new things, especially of the fruit and vegetable variety. You can never have enough variety of fruits and vegetables under your belt to add to your weekly diet.

The flavour is quite inbetween a pear and an apple with a milder and slightly less sweet.

It combines brilliantly with the fig in texture and flavour,

Ingredients

Flour 100g
Butter 100g
Sugar 100g
Ginger 2Tbsp
Eggs x2
Persimmon x2
Figs x3
Honey 3Tbsp ( extra drizzle to serve)

Method

1) Line a circular cake tin with baking paper and oil the edges of the pan


2) Slice your persimmon into 1/2 cm thick slices and the same with your figs cut sideways starting at the top to create decorative circles.

3) Layer the fruits on to the bottom of the cake tin placing your figs in a first then layer the persimmon on top. They will shrink down a little when cooking.

4) coat with honey

5) Add your butter and sugar to a mixing bowl and mix until smooth and creamy.

6) Add the egg and whisk together.

7) Sift the flour and ginger together into the bowl and mix together with your egg butter and sugar mix.

8) When mixed well pour the cake onto the fruit n th cake tin

9) bake in the oven for 20-25 minutes gas mark 4 180c 350f

10) when baed remove from the oven and leave to cool slightly . for 5 minutes

Tip the cake tin uposide down on to a wire cooling rack sponge side down with the fruit on the top . drizzle with a little morehoney and walnuts if ou have some.

serve either hot or cold.