Persimmon Caramel Upside Down Cake 

Ingredients

8 to 10 ripe persimmons: peeled, ends removed and cut into 6mm slices

For the caramel

125 g salted butter

125 g brown sugar

20 ghoney

For the cake

2 eggs

200 g  sugar

125 ml milk

230 g self-raising flour

finely grated zest of 1 lemon

125 g salted butter, melted and cooled slightly

Method

Preheat the oven to 160 °C. Grease an approximately 23 x 30 x 3 cm baking tin. Line the base with baking paper and then grease again.

To make the caramel

Melt the butter, brown sugar and honey together. Bring to the boil and simmer for about 1 minute, whisking, until the mixture comes together. Pour into the base of the prepared tin.

Place the persimmon slices decoratively over the caramel.

To make the cake

Place all the ingredients in the order listed into a medium mixing bowl and beat for 2 minutes with an electric mixer.

Pour the batter over the persimmons and caramel, then carefully level the mixture.

Bake for 30–40 minutes or until a metal skewer inserted into the centre comes out clean.

Allow to stand for 10 minutes before turning out onto a cooling rack that has been placed over a tray or piece of baking paper (this way any spilled caramel can be retrieved by spooning up and over the cake).

Cool the cake for 15 minutes before cutting into squares to serve.