Persimmon, raspberry and ginger slice

Discover just how versatile persimmons are in this divine slice, where they are complemented by the zingy flavours of raspberry and ginger. It's so easy to make and even easier to eat, especially when paired with a cup of tea!

  • 20 mins preparation
  • 30 mins cooking
  • Makes 24
  • Print


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


  • 1
    Pre-heat oven to 180°C. Grease a 23cm x 33cm slice tray then line with baking paper.
  • 2
    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.
  • 3
    In a processor, add the flour, ginger, sugar, butter and lemon zest. Pulse to combine. Add the eggs and pulse to form crumbs.
  • 4
    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, until golden. Cool in the tin, then gently lift out and slice.