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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. From: gourmettraveller.com.au SERVES 6-8

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

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.