Skillet-baked cakes are common in the southern United States. Using only a few ingredients, a simple and flavorful dessert can be prepared quickly. The lemon makes the cake tangy, while the cream and almonds make it moist and rich. This cake can be served for breakfast or as a fast dessert after a weekday dinner.
Preparation time 10 minutes Cook/bake time 15-20 minutes Makes a 20cm/8in thin cake (serves about 4)
For the cake
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
Preheat oven to 205C (400F). Set aside a small ovenproof skillet (size: 20cm/8in) and a baking sheet.
Measure all the ingredients.
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.
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).
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.
When ready to serve, dust the cake with confectioners’ sugar and sprinkle with some toasted almond flakes.
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.