Persimmon Upside Down Cake with Yuzu Caramel Glaze (Dairy-Free)

Persimmon Upside Down Cake with Yuzu Caramel Glaze (Dairy-Free)

Persimmon (or sharon fruit) has just come into season so I thought I’d use it in my adaptation of the classic pineapple upside down cake and make this Persimmon Upside Down Cake! The fruit doesn’t seem to be very widely known in the UK, but it’s very popular in Japan, where it’s called kaki. It’s a great fruit for a cake like this as its cross-section looks really pretty.

Persimmon Upside Down Cake with Yuzu Caramel Glaze (Dairy-Free)

The base for this cake is a dairy-free sponge, which is actually easier to make than the regular version and uses less ingredients. It’s actually a recipe for a Japanese-style sponge cake which is a lot lighter and healthier than it’s Western counterpart, which I got from my Japanese mother. But of course, you can use a classic Victoria sandwich-type sponge if you’d prefer that, it would work just as well!

I decided to add yuzu to the caramel glaze as its heady blossomy aroma perfectly compliments the tangy spice of the ginger sponge.

Yuzu is a citrus fruit widely used in Japanese cuisine, for savoury dressings and sauces, as well as being combined with honey to make yuzu tea, or used in alcoholic drinks such as the yuzu sour.

It’s almost impossible to get hold of fresh yuzu in the UK, but a lot of supermarkets sell yuzu juice, which is a good substitute. I used this one from Waitrose.

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Persimmon Upside Down Cake with Yuzu Caramel Glaze (Dairy-Free)
Serves 6
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  1. 175g self-raising flour
  2. 175g sugar
  3. 3 eggs
  4. 2 teaspoons ginger powder (or 2cm freshly grated ginger)
  5. 1 large (not too ripe) persimmon
For the caramel glaze
  1. Splash of water
  2. 2 teaspoons brown sugar
  3. 3 tablespoons yuzu juice
  1. Preheat oven to 180 degrees
  2. Peel persimmon and slice into thin horizontal slices and lay out in a baking dish on top of some greased baking paper (so that it’ll be easy to tip the cake upside down afterwards)
  3. Put eggs and sugar in bowl
  4. Whisk until the mixture is so airy that it expands to double the size and so thick that you can leave marks on the surface
  5. Sieve in flour and ginger powder
  6. Carefully fold in so that the mixture remains airy
  7. Pour the mixture into the baking tray over the slices of persimmon
  8. Bake in oven for 30 minutes – if it looks like it’s about to burn at any point, drop the temperature to 150 degrees
  9. Tip the cake upside down onto a plate
  10. You can spread the caramel glaze over the cake once it has cooled down
  11. To make the caramel glaze, heat a splash of water with the brown sugar and yuzu in a saucepan on low heat. Stir the mixture continuously until it becomes thick and caramel-like – be careful not to let it burn
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If you like persimmon, you can also check out my Persimmon and Banana Breakfast Smoothie.

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