BETA
Honey & Walnut Skillet Cake
A small golden yogurt cake with walnuts through the crumb and a thin honey finish, baked in one ovenproof skillet.
70 minutes · Intermediate · 6 pieces / portions
Original house recipe · Not yet kitchen-tested
Ingredients
- All-purpose flour140 g
- Baking powder1 tsp
- Ground cinnamon0.25 tsp
- Salt0.13 tsp
- Butter70 g
- Honey100 g
- Sugar50 g
- Egg2 whole
- Plain yogurt80 g
- Walnut halves60 g
Keep this original batch size for consistent texture and setting.
Allergen notes
Wheat, milk, egg and walnuts.
Method
Prepare the skillet
Heat the oven to 170°C (340°F). Use 5 g of the butter to grease a 20 cm (8 inch) ovenproof skillet, including the sides; do not preheat the skillet. Melt the remaining 65 g butter in a small saucepan over low heat, then let it cool for 5 minutes. Chop the walnuts.
Mix the batter
Whisk flour, baking powder, cinnamon and salt in one bowl. In another, whisk eggs, sugar and 80 g honey until evenly combined, then whisk in yogurt and the cooled melted butter. Fold in the dry ingredients just until no flour remains, then fold in 40 g walnuts. Do not taste raw batter.
Bake the stated batch
Spread the batter in the greased skillet and scatter with the remaining 20 g walnuts. Bake for 30–38 minutes until the centre springs back and a skewer inserted there comes out without wet batter. If the top browns before the centre is ready, loosely cover with foil and keep baking. Use oven mitts: the skillet handle will stay hot.
Rest and finish
Set the skillet on a heatproof rack for 15 minutes. Drizzle the remaining 20 g honey over the warm cake, then cut into six equal wedges. Serve warm or let cool completely. Keep this recipe at the stated batch size; changing the pan or batter depth changes the bake.
This is a honey-walnut cake, not traditional gozinaki brittle. Use a skillet rated for the oven temperature, or a 20 cm metal cake tin of similar depth.
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