For the bottom of the cake:
For the cake batter:
* For the prettiest effect, set the persimmon on its side and slice off rounds, rather than slicing from stem to end. Start by slicing off a little bit of skin from the end, and then continue slicing big circles, until you get to the stem. Discard the stem end, and discard the little bit of the end. Arrange the littlest remaining piece so that the smaller side faces the cake batter
** Start with one in the middle, and then make a ring around it, or if you accidentally sliced them thinner than 1/4 inch, make 2 slightly overlapping rings with one slice in the center.