I love using my iron skillet. I feel like anything made in a skillet just tends to taste amazing. This brown butter almond cake looks basic but is actually a burst of some very interesting flavors.

Time taken: 20 minutes (prep time) + 30-40 minutes (baking time)

PRODUCTS FEATURED:

– KitchenAid 7 Speed Hand Mixer

INGREDIENTS-

– Butter: 100 gm

– Castor sugar: 1 cup

– Egg: 1 no.

– Maida: 1 cup

– Baking powder: 2 teaspoons

– Cinnamon powder: 1 teaspoon

– Nutmeg: 1/4 teaspoon

– Ginger (grated): 1/4 teaspoon

– Salt ( skip if you’re using salted butter): 1 teaspoon

– Milk: 1/4 cup

– Ground almonds:  1/4 cup

– Whipped cream and fresh fruit, to top

METHOD:

– Pre-heat your oven to 180C.

– On a pan set over medium heat, cook butter until it melts and becomes brown. Be careful to not burn it.

– In a large bowl, using the KitchenAid 7 Speed Hand Mixer, beat sugar and butter.

– Add egg and beat well.

– Add milk and beat until well combined.

– Beat in maida, cinnamon powder, baking powder, nutmeg and ginger. Mix only until well combined.

– Fold in the ground almonds.

– Transfer into a skillet and bake for 30-40 minutes.

– Bake until a skewer inserted into the centre comes out clean.

– Top with whipped cream and fresh fruit.