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Pear and almond skillet cake


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 off nicely.

You'll need

260 gm raw caster sugar, plus extra for scattering 180 gm plain flour 50 gm almond meal 2 tsp ground cinnamon, plus extra for scattering 1½ tsp baking powder 250 ml (1 cup) well-shaken buttermilk 3 eggs, lightly beaten 40 gm butter, melted, plus extra for drizzling 1 tsp vanilla extract Finely grated rind of 1 lemon and 1 orange 2 beurre Bosc pears, unpeeled 40 gm almonds, coarsely chopped

Method

  • 01
  • 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.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jul 2013

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