Spiced Persimmon Cake with Caramel Sauce

Name: Spiced Persimmon Cake with Caramel Sauce
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: British
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

Serves: 8

Ready in: 60 mins +

Eco Friendly

Spiced Persimmon Cake with Caramel Sauce Recipe: Veggie

Ingredients
Method

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

method:

Preheat the oven to 180°C/fan 160°C/gas mark 4 and grease a 9-inch round cake tin.
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.
In a separate bowl, blend the persimons with a hand blender and stir into the butter and sugar mixture.
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.
Spoon the cake mixture evenly into the cake tin and place in the preheated oven.
Bake for around 30-40 minutes or until a skewer inserted into the centre comes out clean.
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.
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.
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.
Serve warm with the caramel sauce drizzled on top and a dollop of crème fraîche.