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Diana@The House of Dee

Persimmons and Candied Ginger Sharlotka Cake

Simple fruit sponge cake
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Dessert
Cuisine: gluten free, Russian/Ukrainian
Ingredients Equipment Method

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

Equipment

  • standing mixer, cake pan

Method
 

  1. 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.
  2. Combine flour with salt, baking powder, cinnamon and nutmeg.
  3. Slice persimmons in thin slices. Set a few slices aside.
  4. Gradually add flour mix into wet ingredients, mixing at a low speed.
  5. Add sliced persimmons and candied ginger pieces and mix just until it’s combined.
  6. Grease a high cake pan and pour batter in. Top with the remaining persimmon slices.
  7. Bake in a preheated oven at 350 degrees for about 45-50 minutes or until the top is deep golden.
  8. Decorate with sugar glaze and more ginger pieces if desired.