STICKY PERSIMMON & GINGER CAKE
2-3 persimmons
220g of golden syrup
170g of sour cream
110g of brown sugar
2 eggs
4 teaspoons of grated fresh ginger
1 teaspoon of grated lemon zest
280g of unsalted butter
260g of flour
2 teaspoons of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of ground ginger
Preheat the oven to 160 degrees.
Peel and slice the persimmons. Lay them into a paper-lined 20cm baking dish.
Whisk together the golden syrup, sour cream, brown sugar, eggs, grated ginger, and lemon zest.
Melt the butter and add it to the wet mixture.
Sieve the flour, baking powder, baking soda, salt, and ground ginger together then fold into the warm batter. Whisk gently to break down any flour lumps.
Pour the cake batter gently over the top of the persimmons and bake for 35 minutes or until your skewer comes out clean.
Tip cake upside down onto your breadboard to reveal the persimmons and serve with your favourite toppings of butterscotch sauce or custard or vanilla ice cream.
Yummy, autumn sweet goodness!
