Upside down maple syrup persimmon cake

This simple and easy to be prepared cake is not typical Christmas cake but for me could be good for festive days or less official celebration. The combination of maple syrup and persimmon tastes with orange flavour and desiccated coconut (which gives crunchy texture) create sophisticated and delightful cake. The second layer of persimmon slices added after baking look very vibrant and are pretty colourful decoration of the table. The whole cake is moist and soft and stays fresh for 3 days. Enjoy!

 

spring pan ø 9 inch

 

 Ingredients:

  • 1/3 cup butter
  • 1 cup maple syrup
  • 4 persimmons
  • 2/3 cup butter
  • 1 ½ cups sugar
  • 1 tablespoon orange zest
  • 3 large eggs, divided
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups  all purpose or cake flour
  • 1 ½ teaspoon baking powder
  • ¾ cup milk
  • ¾ cup desiccated coconut
  • 2 tablespoons sliced almonds

 

Preheat oven to 340°F (170°C). Line bottom of the pan with parchment paper.

Prepare persimmons: in a medium saucepan place 1/3 cup butter and maple syrup and bring to the boil. Boil for further 10-15 minutes until mixture slightly thicken. Meanwhile slice two persimmons into thin slices.  Pour half of the syrup to the pan and arrange fruit slices over there. Reserve remaining syrup.

In the bowl of an electric mixer beat remaining butter, orange zest and sugar until light and fluffy. Add egg yolks (one at the time) and mix together. With the last egg yolk add vanilla extract. In another bowl mix together flour and baking powder. In next another bowl beat egg whites with electric mixer until stiff peaks. Gradually add the flour mixture to the butter mixture alternate with milk and mix until all ingredients well incorporated. To the end add desiccated coconut and mix until combined. When the cake mixture is ready stir in egg whites foam mixing gently with rubber spatula. Spoon the cake mixture to the pan over persimmon layer. Work carefully in order not to move fruits. Sprinkle with sliced almonds. Bake for 1 hour and 20 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a plate upside down (persimmons now must be on the top). Before serving decorate with remaining two persimmons (sliced thinly) and sprinkle with remaining syrup.


 

Category: Fruit cakes.

Tags: almonds, coconut, maple syrup, orange, persimmon.

Join my Newsletter

Subscribe to get my latest recipes and tutorials by email.

    We respect your privacy. Unsubscribe at any time.

    Powered By ConvertKit