Persimmon, Raspberry and Ginger Slice

Makes: 24 Ready in: 1 Hour

This slice makes around 24 pieces and a great way to use up surplus persimmons when they're in season


  • 2 cups self-raising flour
  • 1 tsp ground ginger
  • 1 cup sugar
  • 100g butter
  • zest of a medium lemon
  • 2 eggs
  • 2-3 persimmons finely chopped, microwaved for 3-4 minutes until tender, drained
  • 1 cup frozen raspberries
  • ½ cup cheap raspberry jam
  • 1 tbsp lemon juice
  • 1 tbsp arrowroot mixed with 1 tbsp cold water


Pre-heat the oven to 180°C. Grease a 23cm x 33cm slice tray then line with baking paper.

Place the berries, jam and lemon juice in a small saucepan and heat gently. When the berries are completely soft and the jam liquid, stir in the arrowroot and heat gently until the mixture begins to thicken. Remove from the heat.

In a processor add the flour, ginger, sugar, butter and lemon zest. Pulse to combine. Add the eggs and pulse to form crumbs.

Pour ¾ of the mixture into the prepared tin and press in firmly. Roll over the mixture with a can from your pantry to compress it evenly. Spread the berry mixture evenly over the base, scatter on the persimmons then sprinkle on the remaining quarter of the dough.

Bake for 25 – 30 minutes, till golden. Cool in the tin then gently lift out and slice.


The non stick spray holds the paper in place and the paper makes it easy to lift the slice out of the tray to slice. It's not essential so if you don't have spray and non stick paper you can simply grease slice trays with butter and put the mixture directly in the tray.


You have successfully subscribed!