A 24cm-diameter cake tin also gives good results, but baking
this cake in a wide frying pan shortens the cooking time a little,
and looks very cute. A scoop or two of vanilla ice-cream tops it
260 gmraw caster sugar, plus extra for scattering180 gmplain flour50 gmalmond meal2 tspground cinnamon, plus extra for scattering1½ tspbaking powder250 ml (1 cup)well-shaken buttermilk3eggs, lightly beaten40 gmbutter, melted, plus extra for drizzling1 tspvanilla extractFinelygrated rind of 1 lemon and 1 orange2beurre Bosc pears, unpeeled40 gmalmonds, coarsely chopped
Preheat oven to 180C. Combine dry ingredients in a bowl, make a well in the centre and add buttermilk, egg, butter, vanilla and citrus rinds. Mix, working dry ingredients from around the edges, to form a smooth batter. Spoon into a buttered 24cm-diameter deep ovenproof frying pan, cut pears into sixths, arrange on top and scatter with chopped almonds, extra sugar and extra cinnamon. Bake until golden and a skewer withdraws clean (15-20 minutes). Serve drizzled with a little extra butter.