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Persimmon Garam Masala Upside Down Cake
What to Serve
 
 
Persimmon Garam Masala Upside Down Cake
Holiday 2009
By: Anna Olson
 
 

How can such unusual ingredients taste so familiar and festive? Worked into a gingerbread-style cake with a gooey fruity top, the combination of persimmon and garam masala spice will become a new holiday tradition. When cooking with persimmons, be sure to use them only when they appear overripe and feel heavy. Just leave them on the kitchen counter to soften. Garam masala is an Indian spice blend typically used in savoury dishes, but when included in this tender gingerbread cake, it makes a seamless transition to the world of sweets.




Base

¼ cup (50 mL) unsalted butter
⅔ cup (150 mL) light brown sugar, packed
2 tbsp (25 mL) pure maple syrup
2 ripe persimmons

Cake

2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) garam masala
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground ginger
¾ tsp (4 mL) salt
¾ cup (175 mL) fancy molasses
½ cup (125 mL) light brown sugar, packed
½ cup (125 mL) unsalted butter, melted
2 large eggs, room temperature
¾ cup (175 mL) 2% milk, room temperature
1 tsp (5 mL) pure vanilla extract

1. Preheat oven to 350°F (180°C).

2. Grease a 10-inch (25-cm) cake pan.

3. For base, melt butter, brown sugar and maple syrup in a saucepan over medium heat until bubbling. Pour into prepared pan. Slice tops off persimmons and cut each into 8 wedges. Arrange wedges in bottom of pan, with a little space in-between each.

4. For cake, sift flour, baking soda, spices and salt and set aside. With electric beaters, beat molasses, brown sugar and butter until smooth. Stir together eggs, milk and vanilla and add alternately with flour mixture to molasses mixture, beating well after each addition. Scrape prepared batter over fruit and bake for 45 to 50 minutes, until a tester inserted in the centre of the cake comes out clean. Cool for 30 minutes.

5. To turn out, place a plate over cake and invert, lifting pan. Cake should be stored, covered, at room temperature and can be made a day in advance.

Serves 12

Espresso with Lime Leaf

It may be traditional to serve an espresso with a twist of lemon zest, but lime leaf has the same impact with a delicate nose. Keep the lime leaf in the coffee while you sip to appreciate its delicate fragrance. Lime leaves can be purchased at specialty or Indian food stores.

1 shot brewed espresso, 1½ oz (45 mL)
1 dried lime leaf

1. Pour espresso into a demitasse cup and stir lime leaf in. Sweeten to taste.

Serves 1
 
     
 
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