Here is a slight variation of the carambar-rhubarb cake recipe. I used persimmons instead of rhubarb (or apples, in the original recipe).
The result wasn’t bad at all, and quite original. I also substituted milk with buttermilk.
I still have no idea which kind of sweet could be used instead of the Carambar in the U.S. Caramels should do though (I indicated the weight needed if you don’t have carambars).
So if you wish to try it, here is the recipe. You will need:
– 3 eggs
– 1/4 cup sugar
– 1 cup all-purpose flour
– 1/2 tsp baking powder
– 10 tbsp butter
– 20 carambars (5.5 oz caramels)
– 3.5 fl oz buttermilk
– 1/4 tsp salt
– 7 medium persimmons
1. Start by preheating your oven to 350F and taking the 20 carambars (or the caramels) out of their wrappings.
2. In a saucepan, melt the carambars/caramels with the buttermilk and butter on medium heat, stirring regularly.
3. In the meantime, grease a cake pan with a little butter. Take the leaves off the persimmons and peal them, then put them in the cake pan.
4. In a large bowl, mix together the sugar and eggs. Add the flour, baking powder and salt.
5. Once your carambar/caramel melt is ready, add it to the big bowl and mix well.
6. Pour the batter over the persimmons, in the cake pan. Bake in the oven for about 40 minutes.
7. Wait at least 10 minutes to take it out of the mold. Enjoy!