May 17, 2016
I love my cast iron pots and skillets. Somehow baking and cooking with them is more fun than with regular equipment. They are like the ultimate tool. You can use them to cook, fry or bake something. On top of any kind of stove or in the oven. I can’t wait to finally get the chance and try them on a open camp fire.
If you are looking for a quick and easy last-minute desert – the recipe below is the way to go. Takes no time at all and there is pretty much nothing you can do wrong. Looks delicious and can be eaten warm right out of the skillet.
ROASTED PLUM SKILLET CAKE
_ preheat oven to 190°C
_ grease a 15 cm [6 inch] skillet pan
_ melt butter
_ whisk together flour, baking powder, salt, cinnamon and sugar
_ in a separate bowl whisk together egg, buttermilk, vanilla and butter
_ add wet ingredients to dry ingredients until just combined
_ spoon the batter into the greased pan
_ cut plums into quite thick wedges
_ press plum wedges into the batter
_ sprinkle with ground almonds and the extra tablespoon sugar
_ bake for about 20 to 25 minutes [until golden brown, caramelized and springy to the touch]
_ serve the cake warm with a splash of double cram or vanilla ice cream