CookEat Recipe
Peach, Almond and Coffee Skillet Cake
Peach wedges sit on an almond and oat cake baked in a skillet. Brewed coffee flavours the batter, and the warm cake is served straight from the pan.
Method
Steps
Step 1
Allow 35 minutes preparation including soaking, 40–45 minutes baking and 20 minutes resting. Heat a conventional oven to 175°C. Use a 24 cm cast-iron skillet at least 4 cm deep, with an oven-safe handle. Melt the butter; use 5 g to coat the cold skillet and reserve 95 g for the batter.
Step 2
Measure 80 ml brewed filtered black coffee without grounds and cool it. Soak 50 g of the fine rolled oats in the coffee and all 60 ml milk for 15 minutes; reserve 10 g dry oats. Grind 50 g unsalted blanched almonds finely and slice the remaining 20 g.
Step 3
Stone peaches, weigh 300 g edible flesh and cut into wedges about 1 cm thick. Whisk the reserved 95 g melted butter, cooled until just warm, with the brown sugar and 150 g egg weighed without shells. Stir in the soaked oats and all their liquid.
Step 4
Combine all the flour, ground almonds and baking powder. Fold the wet mixture into these dry ingredients just until the flour disappears. Scrape into the greased skillet, below two-thirds full. Arrange all the peach wedges on top and scatter with the reserved 20 g sliced almonds and 10 g oats.
Step 5
Bake for 40–45 minutes until the central crumb springs back lightly and a skewer between peaches comes out without raw batter. The fruit may release juice, so check crumb in two places. Cover the top loosely with foil if the almonds brown too quickly.
Step 6
Rest for 20 minutes, then spoon or slice eight portions directly from the skillet, taking care with the hot handle. Transfer leftovers out of the iron pan into a shallow container and refrigerate within 2 hours. Use within 2 days.
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