Persimmon Upside Down Cake

  • Average
  • 10 minutes
  • 50 minutes
  • Average
An irresistible persimmon cake, coated in golden honey, soft and scented with cinnamon, a delight to be savored tenderly.




  • 2 ripe persimmons
  • Liquid honey
  • 70g nuts
  • 170g unsalted butter, at room temperature
  • 250g cane sugar
  • 300g flour
  • 3 eggs
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1.5tsp of cinnamon



Étape 1

Preheat your oven to 180°. Grease the mold.

Étape 2

Spread the liquid honey at the bottom of the mold. Thinly slice the persimmons and distribute the slices over the honey.

Étape 3

Mix the rest of the persimmon flesh until to obtain a puree.

Étape 4

In a salad bowl, whisk the soft butter and the sugar.

Étape 5

Then add the eggs one by one, then the flour.

Étape 6

Add the cinnamon, baking powder and bicarbonate.

Étape 7

Finally, incorporate the walnuts and the persimmon puree.

Étape 8

Carefully pour the batter into the mold.

Étape 9

Bake for 50 min.

Étape 10

Let the cake cool before turning the mold over and unmolding.

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