Preparation time: 25 minutes
Cooking time: 1 hour
8-10 servings

Ingredients

• 2 Spanish Persimon, leafy tops removed
• 3 large eggs
• 200g caster sugar, plus 2 tbsp
• 200g self-raising flour
• 2tsp baking powder
• 1tsp cinnamon
• 130g mascarpone cheese, or other soft cheese of your choice
• 60ml sunflower oil
• 50g ground almonds

20cm (8 inch) cake tin, greased and lined

Method

1. Preheat oven to 190°C/fan 170°C/gas mark 5.
2. Slice the Persimon thinly into rounds.
3. Beat the eggs and 100g of the sugar together until they are thick and foamy, using a hand-held electric mixer on high for 3-4 minutes.
4. Sift together the flour, baking powder and cinnamon with a pinch of salt. Gently fold into the egg mixture, using a large metal spoon.
5. In a separate bowl, beat the cheese, oil and remaining 100g of caster sugar together (reserving the 2 tbsp) then add to the batter.
6. Spoon about 2/3 of the mixture into the lined tin and spread out evenly. Top with the sliced Persimon, arranging it in an even layer. Cover with the rest of the mixture.
7. Mix the ground almonds with the 2tbsp caster sugar and sprinkle over the top.
8. Bake in the middle of the oven for approximately 1 hour, testing with a fine skewer to make sure that it is cooked. Bake for a few minutes longer if required.
9. Cool for about 20 minutes in the tin, then remove carefully and place on a rack until cold.

Cook’s tip: Sieve a little icing sugar and cinnamon over the top, slice and serve with a
drizzle of honey or some pouring cream.