Persimmon maple upside-down cake | Women's Weekly Food
We used the firm, non-astringent persimmon variety (fuji fruit) in this recipe. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 cup (250ml) maple syrup
- 220 grams unsalted butter, softened, chopped
- 3 persimmons (fuji) (600g), sliced thinly
- 1 1/2 cup (330g) caster sugar
- 1 tablespoon finely grated lemon rind
- 3 eggs, separated
- 1 1/2 teaspoon vanilla extract
- 3/4 cup (115g) plain (all-purpose) flour
- 1 1/2 teaspoon baking powder
- 3/4 cup (180ml) milk
- 1 1/2 cup (270g) fine semolina
- 3/4 cup (100g) coarsely chopped pistachios
- 2 persimmons (fuji) (400g), extra, sliced
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