Gluten-free caramelised persimmon cake

This cake can also be cooked in an 18-20cm round cake pan. Do not use one with a removable base.

Base

25 g	Butter
3 Tbsp	Brown sugar
1	Persimmon, peeled and thinly sliced (Main)

Topping

2	Eggs, separated
¼ cup	Sugar
½ tsp	Almond essence
¾ cup	Ground almonds
1 tsp	Baking powder
2 Tbsp	Arrowroot
½ tsp	Ground cinnamon

Directions

1. Preheat the oven to 180°C. Line the base of a 20cm ring cake pan with baking paper.
2. Heat the butter and sugar in a small saucepan, stirring until the sugar is dissolved.
3. Spread evenly over the base of the cake pan. Place the persimmon on top overlapping each slice slightly.
4. Whip the egg whites until stiff.
5. In a second bowl, whip the egg yolks and sugar until creamy. Slowly mix in the sugar. Add the almond essence, ground almonds, baking powder, arrowroot and cardamom. The mixture will be thick. Gently fold in half the egg whites. Once incorporated, fold in the remaining egg white. The mixture will be streaky. Spread evenly over the persimmons.
6. Bake for 25 minutes until the top is golden and a skewer inserted in the centre comes out clean.