BURNT BUTTER BLUEBERRY SKILLET CAKE
- 150g unsalted butter
- 150g sour cream
- 200g dark brown sugar
- 2 Tbsp molasses
- 4 eggs
- finely-grated zest of 2 lemons
- 2 tsp natural vanilla extract
- 200g almond meal
- 150g polenta
- 1 tsp baking powder
- 1½ cups frozen blueberries
- blueberries and vanilla ice cream, to serve
1 Preheat oven to 180°C. Place the butter in a 25cm cast iron skillet and set over a moderate heat until the butter begins to brown, then pour into a large bowl and set aside to cool. Add the sour cream, sugar, molasses, eggs, lemon zest and vanilla, then whisk until smooth.
2 Mix in the almond meal, polenta and baking powder, then beat until smooth. Fold in the frozen blueberries, spoon into the skillet, then bake for 35-40 minutes, until just firm to touch. Cool for 5 minutes, then serve with blueberries and vanilla ice cream.