Spiced Caramel Persimmon Cake

Ingredients : For the cake: 1/2 cup OR 120 gr butter 1 cup OR 250g caster sugar 2 eggs 2 cups OR 250g plain flour 3 persimmons + extra for decoration 2 teaspoons baking powder 1 teaspoon bicarbonate soda 1 teaspoon ground cinnamon Pinch of ground nutmeg 1 tsp of vanilla extract 1 pinch salt 1/4 cup OR 50 gr ground almonds 1 lemon, zested + half lemon juice For the Caramel Sauce : 120 gr OR 1/2 cup of unsalted butter 200 gr OR 2 cups of brown sugar ( you can also use light brown sugar) 250 ml OR 2 cups of double cream/ whipped cream

Method: Preheat the oven to 180 C / 350 F. I am using 23cm round cake tin. With an electric whisk, beat butter and caster sugar in a large bowl until pale and fluffy. Beat in the eggs, one at a time. Cut persimmon and blend them, then stir into the butter and sugar mixture. Add the spices, vanilla, and all the dry ingredients. Add lemon zest and juice and fold in with the ground almonds. Spoon the cake mixture evenly into the cake tin and place in the preheated oven for 30-40 min or until a fork inserted into the centre comes out clean. While the cake is in the oven, make the caramel sauce. Add the brown sugar, double cream and butter into a pan, stir over a medium heat until the sugar has dissolved. 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, brush with caramel sauce and arrange the persimmon slices on top. Serve warm with the caramel sauce drizzled on top.

Happy Cooking!

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