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Lighter Gluten Free Upside Down Persimmon Caramel Cake

Course Dessert
Servings 8 slices

Ingredients

Caramel:

  • 30 g (2 tablespoons) brown cane sugar
  • 1 tablespoon milk
  • 7 g (½ tablespoon) butter
  • 1 ripe persimmon fruit (peeled and sliced)
  • 6 small berries (optional)

Sponge:

  • 50 g  (1/4 cup) butter (melted)
  • 100 g (1 cup minus 1 tablespoon) gluten free flour
  • ½ teaspoon baking powder
  • 1/4 teaspoon baking soda
  • ½ teaspoon vanilla sugar
  • 1/4 teaspoon ginger
  • ½ teaspoon cinnamon
  • 2 teaspoons flaxseed
  • 70 g (1/4 cup + 2 tablespoons) brown (or coconut) sugar
  • 1 egg
  • 50 ml  (1/4 cup) plain yoghurt
  • 90 ml (1/3 cup) milk

Instructions

  1. Pre-heat the oven to 175°C (350°F). Line the bottom of a small cake tin -I used a round 18cm (6-7") springform.

  2. Prepare the caramel first. Heat the sugar and milk in a pan until it starts to bubble. Beat in the butter and bring to the boil again. Remove from the heat and allow to cool for a short while.

  3. Place the persimmon fruit and berries (if using) in the cake tin, bearing in mind that this will be the top of your cake, so appearances count! Pour the caramel over the top and set to one side.

  4. For the cake: melt the butter and allow to cool slightly. Beat in the egg, sugar, yoghurt and milk.

  5. Mix the dry ingredients for the cake in a separate bowl and then add to the wet, combining thoroughly.

  6. Pour over the fruit and then bake for around 35-40 minutes (an inserted skewer should come out clean).

  7. Leave in the pan for a short while and then turn out onto a wire rack if you are going to eat the cake cold. If you want to enjoy it warm, turn out onto a plate and serve with custard, ice-cream or cream. Enjoy!