Upside Down Persimmon Cake with Maple, Bourbon and Walnuts

New to persimmons? Let this gorgeously spiced upside down persimmon cake with maple and walnuts introduce you to this underused fruit.

4 persimmons, 2 soft and 2 firm enough to finely slice
2 tbs maple syrup
60g (1/2 cup) walnuts
190g (6 oz plus 11/2 tbs) unsalted butter, at room temperature
275g (11/4 cups) raw sugar
3 eggs
150g (1 1/4 cups) plain (all purpose) flour
150g (1 1/3 cups) wholemeal spelt flour
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
11/2 tsp baking powder
1/2 tsp bicarb (baking) soda
1/4 cup bourbon

View the full recipe at Delicious Everyday →