1 box NOMU MiniMakes Spiced Cake Batter Mix
2 large eggs
1/4 cup (60ml) oil
1/4 cup (60ml) buttermilk
Zest of 1/2 orange
1/2 cup almond flour
2 tsp NOMU Sweet Rub (or 1 1/2 tsp castor sugar mixed with 1/2 tsp cinnamon)
1 large pear
Handful flaked almonds
To serve:
Vanilla ice cream or double thick cream
Honey, to drizzle
Preheat the oven to 170°C and generously butter an 18cm skillet pan.
Whisk the eggs until foamy. Add the oil, buttermilk and orange zest and whisk until well combined. Add the cake mix and almond flour and gently fold it in to form a smooth batter.
Spread the batter evenly in the prepared skillet and sprinkle over the Sweet Rub or cinnamon-sugar mixture. Cut the pear in half, remove the core and thinly slice lengthways. Fan the slices and arrange on top of the cake batter. Sprinkle over the flaked almonds to finish.
Bake the skillet cake for about 30-35 minutes or until just cooked through and the edges pull away from the sides of the pan. A few sticky crumbs may still cling to a skewer when poked into the middle of the cake.
Allow to cool slightly before serving with ice cream and a generous drizzle of honey.
Tip: If your cake is browning too quickly during baking, place a large piece of tin foil on top to prevent it from over-caramelising.
1 box NOMU MiniMakes Spiced Cake Batter Mix
2 large eggs
1/4 cup (60ml) oil
1/4 cup (60ml) buttermilk
Zest of 1/2 orange
1/2 cup almond flour
2 tsp NOMU Sweet Rub (or 1 1/2 tsp castor sugar mixed with 1/2 tsp cinnamon)
1 large pear
Handful flaked almonds
To serve:
Vanilla ice cream or double thick cream
Honey, to drizzle
Preheat the oven to 170°C and generously butter an 18cm skillet pan.
Whisk the eggs until foamy. Add the oil, buttermilk and orange zest and whisk until well combined. Add the cake mix and almond flour and gently fold it in to form a smooth batter.
Spread the batter evenly in the prepared skillet and sprinkle over the Sweet Rub or cinnamon-sugar mixture. Cut the pear in half, remove the core and thinly slice lengthways. Fan the slices and arrange on top of the cake batter. Sprinkle over the flaked almonds to finish.
Bake the skillet cake for about 30-35 minutes or until just cooked through and the edges pull away from the sides of the pan. A few sticky crumbs may still cling to a skewer when poked into the middle of the cake.
Allow to cool slightly before serving with ice cream and a generous drizzle of honey.
Tip: If your cake is browning too quickly during baking, place a large piece of tin foil on top to prevent it from over-caramelising.
Our deliciously inspiring newsletter features mouth-watering new recipes, exciting product specials, exclusive online deals and plenty of foodie news.
There are no reviews yet. Be the first one to write one.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
Subscribe to our Newsletter
SAFE & SECURE SHOPPING
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
How can we (ahem) serve you today?
Connect with us on WhatsApp by simply scanning the QR Code or by clicking the button below.
