If you have a cast iron skillet, you should definitely bake a cake in it, it’s not just a fad, I promise. The cake caramelises against the pan, forming a delicious crispy edge, even better if you greased the pan with salted butter, for that perfect salty sweet hit. Baking in a skillet will yield a slightly flatter cake, don’t worry if it dips slightly, you’ll have a ready-made pool for the caramel.

Serve the cake in the pan, hot from the oven, topped with ice cream and caramel sauce. Scoop large spoonsful, or slice if you prefer, just don’t hold back with the sauce. I’m all about this caramel sauce, the sweetness is balanced with a slight savouryness from the peanut butter, again even better with a sprinkle of flaky salt, make extra, future ice cream sundae craving you will thank you… 

INGREDIENTS:

For the cake:

• 70g unsalted butter

• 10g butter, preferably salted, to grease the pan

• 110g plain flour

• ½ tsp (3g) baking powder

• ½ tsp (2g) bicarb soda

• Pinch salt

• 1 (90g peeled) ripe banana

• 20ml lemon juice

• 75g caster sugar

• 1 jumbo (67g) egg

• ½ tsp vanilla paste

• Small handful of chopped roasted peanuts, flaky sea salt and vanilla ice cream to serve

METHOD:

For the cake:

1. Preheat your oven to 180°C (160°C fan). Grease an 8 inch skillet pan with salted butter

2. Melt the butter over a gentle heat, keep heating until the butter turns golden brown and smells gorgeously nutty, set aside to cool

3. Combine the flour, baking powder, bicarb soda and salt in a bowl, stir with a hand whisk to combine, set aside

4. Mash the banana with the lemon juice, set aside

5. Tip the sugar into a medium sized bowl, add the cooled brown butter, and whisk to combine; add the egg, mashed banana and vanilla paste, mix well

6. Sift the flour mix over the wet ingredients, use the whisk to mix until just combined, a few streaks of flour are ok

7. Pour the batter into the skillet and bake for 20-25 minutes in 160°C fan, 180°C conventional, until a skewer inserted into the centre of the cake comes out clean

8. While the cake bakes, make the caramel sauce

9. Let the cake sit for 5 minutes, then serve with warm peanut bourbon caramel, a scoop of vanilla ice cream, and a sprinkle of chopped roasted peanuts, flaky sea salt optional.

INGREDIENTS:

for the sauce:

• 120g caster sugar

• 240ml cream

• 40ml bourbon

• 40g smooth peanut butter

METHOD:

For the sauce:

1. Tip the sugar into a medium sized heavy based pan and heat on a medium to high setting, stirring until the sugar starts to melt

2. Continue to cook, swirling the pan occasionally, until the sugar has melted, turned a lovely shade of copper and has started to smoke

3. While the sugar melts, warm the cream in a small saucepan, don’t let it boil

4. As soon as you are happy with the colour of the caramel, whisk in the warmed cream, take care, it will bubble and spit! If your caramel has formed clumps, return to the heat and stir to dissolve the caramel

5. off the heat add the bourbon and peanut butter, stir until smooth

6. Pour into a sterilised jar, once cool, cover with the lid and store in the fridge, it will keep for 2 weeks

Serves: 6, but can easily be doubled, baked in a 10 inch skillet or 8 by 8 inch pan for 35-40 minutes.

Sally aka Simmer and Boyle is a recipe developer, food stylist, photographer, and somewhat infrequent blogger. Originally from the UK, she now lives in Sydney with her family, her beautiful wheaten terrier, and far too many houseplants! Sally loves to cook and share images of her efforts on Instagram @simmerandboyle and recipes on her blog at www.simmerandboyle.com, be prepared for cake, there’s lots of cake…