The cake has a non-traditional filling of Persimmon and Orange jam and then the usual whipped cream. The reason I put Persimmon and Orange jam is because we have a Persimmon tree (soft eating Persimmons) and we always have too many and are trying to find recipes to use them up. We've made Persimmon cakes, Persimmon chews and most recently Persimmon and Orange jam, which is seriously yummy! I've been eating it on toast every day since my mum made it :o)
So the cake was a hit but there are a few things I'd do differently:
- I had to cook it for longer. It has 15-18 minutes, at 15mins I checked it and it was very wobbly in the middle. Then I did another 4 mins and then 2 mins about 3 times until is was cooked.
- It was quite a wide but short cake (I think it was a non-measured 9" tin - ie my handspan plus a bit!) so next time I'd use the normal 7" tin (my handspan-ish) and make it higher. It will make it easier to cut into layers.