Vanilla Plum & Hazelnut Skillet Cake

A deliciously soft, vanilla infused fruity sponge with crunchy roasted hazelnuts, what’s not to love?

Ingredients: 

170g of unsalted butter

softened, plus extra for the skillet/pan 

170g of caster sugar

1 tsp of vanilla extract

2 medium eggs

170g self-raising flour/gf self-raising flour 

A pinch of sea salt 

80g of unsalted and unroasted hazelnuts, roughly crushed 

150g of plum compote or any other berry-based compote works well here

A couple scoops of vanilla ice cream/vegan vanilla ice cream, to serve 

Method: 

1. Butter a 20-22cm frying pan or skillet or cake tin with a little butter. Heat the oven to 180C and set aside.
2. Beat together the softened butter, sugar, vanilla extract for 5 mins, or until light and fluffy. Add the eggs, one at a time, mixing after each addition to combine, then fold through the flour.
3. Spoon the mixture into the skillet or cake tin and smooth over. Add your plum compote and feather slightly into the batter with a fork. Add your crushed hazelnuts on top and bake for 40-45 mins or until golden brown and firm. Serve warm with ice cream or even clotted cream in colder weather. ENJOY!