- Agoston Haraszthy born (1812)
Persimmon Upside Down Cake
Burritt Room + Tavern
- 6 Ounces brown butter, cooled to room temperature
- 13 Ounces almond flour
- 7 Pounds all-purpose flour
- 2 Pounds sugar
- 13 Ounces egg whites
- 1/2 Teaspoon ground allspice
- 1/2 Teaspoon ground cinnamon
- 1/4 Teaspoon ground ginger
- Zest from 3 tangerines
- 1 1/4 Pound butter
- 1 Tablespoon tangerine juice
- 1 persimmon, sliced 1/4-inch thick
The cake batter in this recipe has meringue in it that gives it that extra light and fluffy texture. Poured on top of crunchy tangerine-flavored caramel and fresh slices of persimmon, it’s the perfect combination of texture, freshness, and sweet.
Preheat the oven to 325 degrees.
First, make the meringue. Whip the egg whites in a stand mixer with a whisk attachment until frothy, and then add 8 ounces of the sugar in ¼-cup increments until the egg whites are stiff peaks and shiny. In a different bowl, mix the flours, 12 ounces of the sugar, the spices, and zest. Slowly mix in the spices and the brown butter into the meringue, gently folding an alternating between the two.
For the caramel, put the rest of the sugar in a medium sauce pan, add enough water until you reach a "wet sand" consistency. Heat the mixture over high heat until it turns into a light golden caramel, and then carefully stir in the butter and tangerine juice. Immediately pour the caramel into 4-ounce cups, about ½ inch high, and cool to room temp.
Put the persimmon slices on top of the caramel, then fill each cup with cake batter all the way to the top. Bake for 10 minutes, turn then the pan and bake for another 10 minutes