Spiced Persimmon Cake with Caramel Sauce

Cook Vegetarian's avatar
 0 Reviews

Recipe by Cook Vegetarian
Serves 8
Ready in 60 mins +

Ingredients

    For the cake:

  • 120g butter, softened
  • 250g caster sugar
  • 4 persimons, peeled and chopped into chunks
  • 250g plain flour
  • 50g ground almonds
  • 2 large free-range eggs
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • pinch of salt
  • 100g chopped pecans
  • zest of 1 lemon, finely grated

    • For the sauce:

  • 50g butter
  • 250g light brown sugar
  • 142ml double cream
  • 4 tbsp water

    • To top:

  • 3 persimons, sliced into rounds

    • To serve:

  • crème fraîche

How To Cook

  1. Preheat the oven to 180°C/fan 160°C/gas mark 4 and grease a 9-inch round cake tin.
  2. Beat the butter and sugar with an electric hand whisk in a large bowl until pale and fluffy. Beat in the eggs, one at a time, adding a little flour with each addition to keep the mixture smooth.
  3. In a separate bowl, blend the persimons with a hand blender and stir into the butter and sugar mixture.
  4. Sift in the remaining flour and the baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, and cloves into the bowl and fold in with the ground almonds. Stir in the pecans and lemon zest.
  5. Spoon the cake mixture evenly into the cake tin and place in the preheated oven.
  6. Bake for around 30-40 minutes or until a skewer inserted into the centre comes out clean.
  7. While the cake is in the oven, make the caramel sauce. Add the sugar into a pan, stir in the water, then place over a medium heat until the sugar has dissolved.
  8. Turn up the heat and bubble for 4-5 minutes until the liquid has darkened to a caramel colour. Take off the heat and carefully stir in the cream and butter.
  9. When the cake is cooked, remove from the oven and leave to cool in the tin for 10 minutes. Then turn it out onto a platter and arrange the persimon slices on top.
  10. Serve warm with the caramel sauce drizzled on top and a dollop of crème fraîche.
Vegetarian Giveaways

Comments

0 people have helped to review this recipe.

Leave a Comment

You must sign in or register to leave a comment.

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale NOW!

June issue of CookVeg is available today at:
Supermarket logos Subscribe Today

Cook Vegetarian Magazine

You might also like

Leek and Asparagus Quiche
No rating - be the first!
Savoury Tofu and Sun Blushed Tomato Cake
No rating - be the first!
Easy Stuffed Peppers
No rating - be the first!

Our Latest Forum Threads

  1. Barberries?!
  2. Coriander
  3. Favourite Smoothie Combinations!
  4. Fruit chart with cream
  5. My favorite fruits

Cook Vegetarian! Magazine
http://www.cookveg.co.uk/

Spiced Persimmon Cake with Caramel Sauce
  • Recipe by Cook Vegetarian
  • Serves 8
  • Ready in 60 mins +
    Ingredients
  • [hd]For the cake:[/hd]
  • 120g butter, softened
  • 250g caster sugar
  • 4 persimons, peeled and chopped into chunks
  • 250g plain flour
  • 50g ground almonds
  • 2 large free-range eggs
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • pinch of salt
  • 100g chopped pecans
  • zest of 1 lemon, finely grated
  • [hd]For the sauce:[/hd]
  • 50g butter
  • 250g light brown sugar
  • 142ml double cream
  • 4 tbsp water
  • [hd]To top:[/hd]
  • 3 persimons, sliced into rounds
  • [hd]To serve:[/hd]
  • crème fraîche
    How to Cook
  1. Preheat the oven to 180°C/fan 160°C/gas mark 4 and grease a 9-inch round cake tin.
  2. Beat the butter and sugar with an electric hand whisk in a large bowl until pale and fluffy. Beat in the eggs, one at a time, adding a little flour with each addition to keep the mixture smooth.
  3. In a separate bowl, blend the persimons with a hand blender and stir into the butter and sugar mixture.
  4. Sift in the remaining flour and the baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, and cloves into the bowl and fold in with the ground almonds. Stir in the pecans and lemon zest.
  5. Spoon the cake mixture evenly into the cake tin and place in the preheated oven.
  6. Bake for around 30-40 minutes or until a skewer inserted into the centre comes out clean.
  7. While the cake is in the oven, make the caramel sauce. Add the sugar into a pan, stir in the water, then place over a medium heat until the sugar has dissolved.
  8. Turn up the heat and bubble for 4-5 minutes until the liquid has darkened to a caramel colour. Take off the heat and carefully stir in the cream and butter.
  9. When the cake is cooked, remove from the oven and leave to cool in the tin for 10 minutes. Then turn it out onto a platter and arrange the persimon slices on top.
  10. Serve warm with the caramel sauce drizzled on top and a dollop of crème fraîche.
Copyright © Maze Media (2000) Limited