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Skillet Cake

Preparation time 10 minutes
Cook/bake time 15-20 minutes
Makes a 20cm/8in thin cake (serves about 4) 
 

Ingredients

For the cake

• 3 eggs
• 50-100 grams (¼-½ cup) sugar, based on sweetness preference and whether making for breakfast or dinner
• 120 milliliters (½ cup) heavy cream
• 1 tablespoon rum (optional)
• pinch of salt
• 135 grams (1¼ cups + 1½ tablespoon) almond flour
• 1 lemon, zested and juiced
• 30 grams (2 tablespoons) butter

For the decoration

• Confectioners’ sugar, for dusting
• Toasted flaked almonds (2-3 tablespoons, about 10-15 grams), for decoration
   

Method

1. Preheat oven to 205C (400F). Set aside a small ovenproof skillet (size: 20cm/8in) and a baking sheet. 
    
2. Measure all the ingredients.
    
3. In a bowl, whisk the eggs, sugar, heavy cream, and rum for several minutes until well blended.  Add the salt, almond flour, lemon zest and juice and whisk until combined.  The batter will be very runny.
    
4. Melt the butter in the skillet over low heat. Swirl the melted butter in the skillet making sure that the sides are coated.  Add the batter to the skillet, tilting the pan to distribute it evenly. Cook the cake on the stovetop for about 2 minutes until the bottom and edges begin to set ever so slightly (keep the heat low to avoid burning the cake).
    
5. Place the skillet on a baking sheet in the oven to finish cooking for 15-20 minutes or until the top is golden and the cake is firm.  Take the baking sheet out of the oven and using an oven mitt, transfer the skillet to a rack to cool for a few minutes.  
    
6. When ready to serve, dust the cake with confectioners’ sugar and sprinkle with some toasted almond flakes.  
    
7. Cut wedges of cake (use an oven mitt to handle the skillet if it's still hot) and serve with whipped cream, raspberry jam or fruit. 

Published: 3 March 2021