Preheat your oven to 160°C/325°F

Butter some parchment paper and line your cake tin. In a pan heat the sugar and the maple syrup until the sugar is fully dissolved. Add to the bottom of the cake tin.

Peel and half the persimmon and cut into thin slices. Line the bottom of the tin with at least two layers well packed. Set tin aside.

Cream together the butter and sugar. Add eggs one at a time, beating after each addition. Sift flour, salt and baking powder together and fold into the mixture.

Add ground almonds, mix gently and spoon into the cake tin. Bake for around 1 hour or until a skewer comes out clean.

Let rest for about 5 minutes but no more, and flip upside down onto a plate, scatter with the almond flakes and leave it to cool.