Penny’s Honey and Orange Skillet Cake
- 1 tsp. baking powder
- 4 eggs
- 1 tbsp. orange blossom water
- 140g Greek-style yogurt
- 100g pomegranate seeds
- 6 oranges – 3 juiced, leave 3 whole
- 250g softened butter
- 4 tbsp. honey
- 300g caster sugar
- 200g self-raising flour
- 100g ground almonds
Place one of the oranges in the AGA stainless pan and cover with water. Bring to the boil and then continue to cook in the simmering oven until it’s really soft around 40 minutes.
Once it’s cooled, cut in half and remove the pips. Blitz the orange to a puree.
Butter the AGA cast aluminium frying pan and drizzle over 1 tbsp. of honey. Slice the 2 oranges and arrange on the base of the pan.
Combine the butter, 200g sugar, 2 tbsp. honey, the flour, ground almonds, baking powder, eggs, orange blossom water and yogurt in a mixer until a batter is formed. Stir in the orange puree.
Scrape into the prepared frying pan and bake in the middle of the baking oven for around 50-55 minutes.
Once cooked leave in the pan for around 10 minutes to cool. Then turn out onto a serving plate.
Heat the orange juice, 100g sugar and 1 tsp. orange blossom in a saucepot and heat until bubbling, continue on the heat until a syrup is formed.
Allow to cool and stir in the pomegranate seeds.
Serve the cake in slices with the syrup drizzled over and a spoonful of honey flavoured Greek-style yogurt.