Name: Pear and almond skillet cake
Yield: 6 - 8
Ingredients: 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 well-shaken buttermilk (1 cup); 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

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.

Ingredients

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 well-shaken buttermilk (1 cup)

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

Main

1.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.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz