
Persimmon Cake with Ginger Coffee Caramel

This post may contain affiliate links, please see our privacy policy for details.
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.
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!
Leave a Reply