Name: Spiced pear, buttermilk and almond skillet cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 260 gm raw caster sugar, plus extra for scattering; 180 gm plain flour; 50 gm almond flour; 1 tsp each ground cinnamon and cardamom, plus extra for scattering; 1½ tsp baking powder; 250 ml 91 cup) well-shaken buttermilk; 3 eggs, lightly beaten; 40 gm butter, melted; 1 tsp vanilla extract; Finely grated rind of 2 lemons or 2 oranges; 2 pears, peeled, cored, cut into sixths; 40 gm natural almonds, coarsely chopped; Honey and vanilla ice-cream, to serve

Ingredients

260 gm raw caster sugar, plus extra for scattering

180 gm plain flour

50 gm almond flour

1 tsp each ground cinnamon and cardamom, plus extra for scattering

1½ tsp baking powder

250 ml 91 cup) well-shaken buttermilk

3 eggs, lightly beaten

40 gm butter, melted

1 tsp vanilla extract

Finely grated rind of 2 lemons or 2 oranges

2 pears, peeled, cored, cut into sixths

40 gm natural almonds, coarsely chopped

Honey and vanilla ice-cream, to serve

Method

1.Preheat oven to 180°C. Combine dry ingredients in a bowl, make a well in centre and add buttermilk, egg, melted butter, vanilla and citrus rind. Mix, working dry ingredients from around the edges, to form a smooth batter.

2.Spoon batter into a buttered 24cm-diameter deep ovenproof frying pan, arrange pears on top and scatter with chopped almonds, extra sugar and extra spices.

3.Bake until golden and a skewer withdraws clean (35-40 minutes). Drizzle with honey and serve with ice-cream.

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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