Toasted Yogurt Sesame Skillet Cake with Black Tea Pears and Cardamom Honey

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Place a 20 to 23 cm (8 to 9 inch) oven-safe skillet over medium heat and melt 15 g (1 tbsp) of the butter.

2. 2

   Add the pears, black tea, 15 ml (1 tbsp) of the honey, and 1/2 g (1/4 tsp) of the cardamom to the skillet. Cook for 4 to 5 minutes, stirring gently, until the pears are tender but not falling apart and the liquid is almost fully reduced. Transfer the pears to a plate.

3. 3

   In the same skillet, add the sesame seeds and toast for 1 minute over low heat, stirring constantly, until fragrant. Remove 1 tablespoon for garnish and leave the rest in a large bowl.

4. 4

   Add the flour, baking powder, and fine salt to the bowl with the sesame seeds. Mix well.

5. 5

   In another bowl, whisk the eggs and sugar for 1 minute. Add the yogurt, milk, vegetable oil, vanilla extract, lemon zest, the remaining 30 ml (2 tbsp) honey, and the remaining 1/2 g (1/4 tsp) cardamom.

6. 6

   Pour the wet ingredients over the dry ingredients and mix just until no dry flour remains; do not overmix.

7. 7

   Wipe out the skillet if needed, add the remaining 15 g (1 tbsp) butter, and heat over medium heat until melted. Pour in the batter and arrange the sautéed pears evenly on top.

8. 8

   Cook the base of the cake on the stovetop for 2 minutes to start browning. Then transfer the skillet to the oven and bake for 18 to 20 minutes at 190 °C / 375 °F, until the center is set and the top is golden.

9. 9

   Let rest for 5 minutes. Finish with the reserved tablespoon of sesame seeds and, if desired, an extra drizzle of honey. Slice into portions and serve warm.