INSTRUCTIONS

 

For our first month in Montreal we happened to live in an apartment where the oven was broken. After a couple of weeks, I decided I wasn’t going to let that stop me and I looked into recipes I could do on the stove. Of course, there’s the classic pannacotta (boiled cream) but I wanted  something more cakey. I could’ve done chocolate mousse too but didn’t feel like beating egg whites by hand.

So I turned to Google looking for ideas and found many similar recipes of apple cake baked in a frying pan. It looked good! But because I wasn’t in the mood for an autumn cake yet, I made it with raspberries and strawberries (albeit with speculoos spices to start the transition to fall flavours!) which was a bit more challenging because berries release a fair amount of juice.

However everything turned out good in the end and to me it tasted like a perfect hybrid between and pancake and a clafoutis.  I tried it hot and cold and I prefer it cold, it’s closer in texture to clafoutis which I love.

Prepare the batter: beat the eggs with the sugar and salt with a whisk, beat well until foamy. Add the butter and a little bit of milk, whisk. Add about half of the flour and the baking powder and whisk well. Add the rest of the flour, mix well, then add the rest of the milk. Set aside.

Put a generous amount of butter (out of the 30g, non-melted butter) and a little bit of sugar, in a 9" frying pan and heat it up.

Add the berries and let them cook for 4-5 minutes on low-medium heat. Don't let them become a puree, we want some chunks.

Set the fruits aside in a bowl. Rinse the frying pan so that the leftover juice won't burn and use the rest of the 30g of butter or vegetable oil to grease the pan. Don't forget to grease the sides as well because the pan cake will rise a little.

Place the pan back on the stove, on low heat, and add the fruits then the batter.

Cover the pan with a lid and let cook for 20 minutes or until the surface is set and you can flip the cake safely. It looks very similar to a pancake. On the second photo you can see the left side is set while the right is still not cooked, that's because the stove was not level and the right side was thicker. I had to leave it 10 minutes longer for it to cook properly.

When the surface is not jiggly any more, flip the cake onto a greased plate and slide it back into the pan and cook until the other side is golden, about 5-10 minutes on low-medium heat (you won't be able to see but the smell with give a good indication. Worst case scenario, you can always put it back in the pan if you realize it's too pale to your taste. When I flipped the cake, the bottom layer with the berries stayed stuck to the pan in some areas but I was able to gently peel them off and reconstruct the cake (that's why it's important to use butter or oil to grease the pan before pouring the batter). But because of that, the cake looked nicer in my opinion with the pancake side up.

When your cake is cooked all the way and a nice golden color, you can delicately slide it to a plate or serving dish. Wait until it's at room temperature before serving or, even better in my opinion, refrigerate for at least 4 hours and serve cold. Garnish with fresh fruits and whipped cream or ice cream. It will be easier to cut when cold.

INGREDIENTS