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Persimmons and Candied Ginger Sharlotka Cake

Diana@The House of Dee
Simple fruit sponge cake
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine gluten free, Russian/Ukrainian
Servings 12

Equipment

  • standing mixer, cake pan

Ingredients
  

  • 1 Cup gf flour
  • 1 Cup sugar
  • 6 eggs room temperature
  • 1/2 tsp baking powder
  • 2 tsp vanilla
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 persimmons fuyu
  • 1/3 Cup candied ginger
  • 1 Cup powdered sugar
  • 1 Tbsp milk

Instructions
 

  • In a standing mixer, whip together eggs and sugar for about 4-5 minutes until it’s doubled in size and is pale yellow. Add vanilla and mix again.
  • Combine flour with salt, baking powder, cinnamon and nutmeg.
  • Slice persimmons in thin slices. Set a few slices aside.
  • Gradually add flour mix into wet ingredients, mixing at a low speed.
  • Add sliced persimmons and candied ginger pieces and mix just until it’s combined.
  • Grease a high cake pan and pour batter in. Top with the remaining persimmon slices.
  • Bake in a preheated oven at 350 degrees for about 45-50 minutes or until the top is deep golden.
  • Decorate with sugar glaze and more ginger pieces if desired.