1 item:
£2.99
Vanilla Plum & Hazelnut Skillet Cake Recipe
Autumnal flavours in a skillet cake
Ingredients
Ingredients for the cake
- 170g unsalted butter, softened (plus extra for the skillet/pan)
- 170g caster sugar
- 1tsp Steenbergs organic Fairtrade vanilla extract
- 2 medium eggs
- 170g self-raising flour/gf self-raising flourÂ
- a pinch
- 80g unsalted and unroasted hazelnuts, roughly crushedÂ
- 150g plum compote or any other berry-based compote works well here
- A couple of scoops vanilla ice cream/vegan vanilla ice cream, to serveÂ
This Vanilla Plum & Hazelnut Skillet Cake makes a deliciously soft, vanilla infused fruity sponge with crunchy roasted hazelnuts, what’s not to love?
Autumnal flavours in a skillet cake
Method
01
Butter a 20-22cm frying pan or skillet or cake tin with a little butter. Heat the oven to 180C and set aside.
02
Beat together the softened butter, sugar, vanilla extract for 5 mins, or until light and fluffy. Add the eggs, one at a time, mixing after each addition to combine, then fold through the flour.
03
Spoon the mixture into the skillet or cake tin and smooth over. Add your plum compote and feather slightly into the batter with a fork. Add your crushed hazelnuts on top and bake for 40-45 mins or until golden brown and firm. Serve warm with ice cream or even clotted cream in colder weather. ENJOY!Â
Shop recipe ingredients
Billingtons
Organic Caster Sugar
500 g£2.95 Add to bag This product can be to the cart here or from the product itself.
Steenbergs
Organic Vanilla Extract Fairtrade
Price range: £9.30 through £14.25 This product has multiple variants. The options may be chosen from the dropdown above or from the product itself.
Steenbergs
Sea Salt
Price range: £2.45 through £4.20 This product has multiple variants. The options may be chosen from the dropdown above or from the product itself.
Add all 3 to basket