Rosewater strawberry skillet cake

By Shayma Saadat

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50 Mins

Ingredients

16-18 large strawberries, hulled and halved
150 grams white all-purpose flour
1 1/2 teaspoon baking powder
1/2 tespoon sea salt
90 grams unsalted butter + extra to grease your cast iron skillet / cake pan + 1 tablespoon melted butter to brush over strawberries and batter
175 grams granulated sugar
250 milliliters full fat sour cream + more, for serving a few dollops with the cake (substitute with full-fat Greek yogurt)
1 egg
1 tablespoon rosewater (substitute with 1 teaspoon of vanilla essence)
Confectioner’s sugar, for dusting

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.