Strawberry Rosewater Sour Cream Skillet Cake
Yield: 4
Ingredients
- 16-18 large strawberries, hulled and halved
- 150 g white all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 90 g unsalted butter + extra to grease your cast iron skillet / cake pan
- 1 tbsp melted butter to brush over strawberries and batter
- 175 g granulated sugar
- 250 ml full fat sour cream + more for serving a few dollops with the cake1
- 1 egg
- 1 tbsp rosewater (substitute with 1 tsp of vanilla essence)
- confectioner's sugar, for dusting
Instructions
- Pre-heat oven to 350F
- Generously butter your cast iron skillet or cake pan (if using a cake pan, line with parchment paper)
- Place flour, baking powder and salt in a bowl and whisk together
- Place butter and sugar in a separate bowl (if using a hand mixer) or in a stand-mixer and cream on medium speed, till light and fluffy
- Add sour cream, egg, rosewater and continue to mix till the batter appears creamy
- Turn the mixer speed to low and add dry ingredients - flour, salt and baking powder, in batches. Scrape down the sides. Do not over mix
- The batter will be thick. Transfer into skillet and smooth the top with an offset spatula. Arrange strawberries, cut side down, in a circular pattern on top
- Brush strawberries and batter with melted butter
- Place in oven for 40 minutes, or until a toothpick inserted into the cake comes out clean, and the cake starts to pull in from the sides of the skillet or cake pan. (Please note that the cooking time for a cake pan will be longer.)
- When cake (and skillet) has cooled, dust generously with confectioner's sugar and serve slices directly from the skillet. Enjoy with sour cream on the side.
Notes
1. Can be substituted with full-fat Greek yogurt