Upside-down cakes are a delicious way to combine fresh fruit with cake. The fruit caramelizes across the base of the cake tin, underneath the batter, during the baking process. The cake is then carefully inverted to reveal a gorgeous looking topping. In this cake Fuya persimmons (non-astringent variety) are sliced to reveal the pretty star shaped cross-section of the fruit. Make sure the egg and sugar are mixed until pale and creamy then add the oil slowly for a light fluffy result. The cake is best eaten warm or on the day of making with a generous dollop of cream, yoghurt or scoop of ice-cream.

Makes a 22cm – 23cm round cake

3 eggs

155g (3/4 cup) raw caster sugar

160ml (2/3 cup) extra virgin olive oil, plus extra for brushing

100ml buttermilk

225g (1½ cups) plain flour

2 teaspoons baking powder

½ teaspoon bi-carb soda

¼ teaspoon sea salt

2 teaspoons ground ginger

Topping:

3 Fuya persimmons (medium-large size), leave skin on

50g salted butter

70g (1/3 cup) brown sugar

Preheat the oven to 180ºC (160°C fan-forced). Lightly brush oil around the sides and base of a 22cm-23cm round cake tin. Line the base and sides with baking paper. Using a sharp knife, slice the persimmons across into 5mm wide rounds and set aside.

For the topping, melt the butter and brown sugar in a small saucepan over a medium heat and sugar has dissolved and mixture is bubbling. Cook for a minute then pour into the prepared cake tin to evenly cover the base. Arrange the persimmon slices, slightly overlapping to evenly cover the caramel covered base.

Using an electric mixer, whisk the eggs and sugar until pale and thickened, for about 4 minutes. With the motor still running, slowly pour in the olive oil until all combined, then pour in the buttermilk and just mix until well combined. Sift the remaining dry ingredients together over the cake batter and gently fold in until completely combined. Pour the batter into prepared tin. Bake for 40 to 45 minutes or until a skewer comes out clean when inserted.

Leave the cake to cool for 10 minutes in the tin. Place a flat serving plate over the top of the cake tin, then, holding the plate firmly invert the cake onto a serving plate. Remove the cake tin and peel away the baking paper. Cut into wedges and serve warm with cream, ice-cream or yoghurt.

Recipe by Fiona Hammond, June 2023

Recipe by Fiona Hammond, June 2023