Persimmon Cake with Ginger Coffee Caramel
Persimmon Cake with Ginger Coffee Caramel
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A perfect winter dessert
When persimmons are baked they become sweet, rich and honeyed. They are perfect for an upside-down cake as they maintain their form whilst slowly caramelizing – like a lover playing hard to get. Undulating in texture and flavor, this is a fleshy cake; sticky, dense, and also aerated, the interior tastes like that of a macaron and frangipane combined. As for the caramel, the aromatics of the ginger combined with the astringency of the coffee make for a wonderfully deep, spiced flavor that fills the kitchen with wild and romantic aromas. Serve slightly warm with a dollop of mascarpone. There is loveliness to be found in every bite – and that is all that matters.
FAQ
When is persimmon season?
October-January. Now is the perfect time to cook and bake with persimmons. Try visiting your local farmers market or connect with a local grocery store to buy persimmons or try substituting with sliced oranges, lemons, apples or figs.
Where can I buy the wooden cake stand?
Link here!
Persimmon Cake
The perfect winter treat
Servings: 6 people
Ingredients
Coffee ginger caramel
- 25 g/1oz salted butter
- 100 g/3 ½ oz caster sugar
- 2 teaspoons of coffee essence I recommend using camp
- ½ teaspoon ginger powder
- 1-2 teaspoons of lemon juice
- 2-3 large persimmons cut horizontally into slices (add a squeeze of lemon juice to stop discolouration)
Cake
- 100 g/3 ½ oz all-purpose/plain flour
- 100 g/3 ½ oz almond flour
- 85 g/3oz caster sugar
- 85 g/3oz light brown sugar
- 150 g/5oz butter
- 1 small orange zest only
- 1 tbsp lemon juice + a little extra to coat persimmons
- 3 eggs
- 100 g/3 ½ oz ricotta + 1 tablespoon of milk
- 2 tsp baking powder
- 1 tsp vanilla bean paste
- ½ tsp of ginger
Instructions
Coffee Ginger Caramel
- Place the butter in a small-medium heatproof bowl and melt in the microwave before combining with the sugar, coffee essence, ginger powder, and 1-2 tablespoons of lemon juice.
- Spread the mixture evenly across the bottom of a lined, 23cm / 9 inch spring form round cake tin.
- Arrange the persimmon slices on top in your preferred pattern.
Cake
- Preheat 350F/180C/160C fan.
- Using a handheld or stand mixer on medium speed, beat the butter and sugar until fluffy. Add the eggs one at a time and continue beating before adding the orange zest and lemon juice.
- Switch to low speed then add the flour, baking powder and spices followed by the ricotta and milk.
- Spoon the mixture into the tin and spread evenly to ensure that the persimmons are fully covered.
- Bake for 40-45 minutes, depending on your oven. Check with a toothpick or paring knife to see if it comes out clean. If not, cook for a further 5 minutes.
- Allow to cool for 5 minutes then run a knife around the sides before positioning a plate on top and inverting. You might lose a little caramel, but do not fret, the mixture contains plenty more.
- Serve with mascarpone.
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