This deceptively simple upside-down cake looks impressive enough for your holiday table
were never my favorite growing up , but they were a mainstay in our house during the colder months. I remember nabbing only the end pieces in an effort to avoid the fibrous centers that my grandma wouldn’t completely cut out, and though I never got, my dad preferred the hachiya variety with their characteristically bulbous shape — he would wait days until they looked like they were about to burst before scooping out the ripened flesh with a spoon.
As I cut into a squat, vibrantly-hued persimmon recently, the fruit’s subtle, earthy aroma reminded me of what I’ve been taking for granted for all these years. It’s funny that palates can change with age: I can’t quite explain it, but something clicked, and I’d now be hard-pressed to choose an apple, pear, or even a clementine over a persimmon if given the choice.
Thanks to a trio of blanched almond flour, sliced almonds, and almond extract, this turned out to be more of an almond cake than a persimmon one, but I’m not mad about it. Persimmon still adds a fruity edge that tempers what can be an intense and overpowering flavor profile . And the recipe is simple: shower the bottom of the baking pan with almonds, layer on the sugared persimmon slices, and dollop and spread the batter on top.
My favorite part of the process is inverting the cake at the end for the grand reveal — upside-down cakes have an inherent wow factor. I love serving the cake with ginger-spiked whipped cream, which takes the dish from a simple cake to a composed dessert, but a big scoop of good-quality vanilla ice cream works just as well.
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