Chestnut/Acorn Skillet Cake
By Dana Maple Feeney & Noah Simon
Skillet cake (“a-corn bread”) based on the biscuit recipe. Acorn flour gives a darker, coffee-like flavor, and honey helps make a light crumb and texture. Also makes great muffins. You can do this recipe with chestnut flour only and it’s still great.
Ingredients:
Makes a 10” skillet cake. You can double the recipe and bump it up to a 12” skillet cake.
Dry:
1 cup fine chestnut flour
1 cup coarse chestnut flour
1 cup acorn flour. If you want to buy some acorn flour send us a message and we can connect you with friends who make and sell it. As an alternative, you can just sub 1 cup fine chestnut flour.
1 tsp salt
1 tsp baking soda
Wet:
4 chicken eggs
3/4 cup olive oil, hickory oil, or your preferred fat. Lard or butter also work well — if you choose one of these “solid fats”, increase to 1 cup.
1/2 cup honey
Options: black currants, rosemary, lemon or orange zest, lavender, thyme, vanilla, warm spices, black walnuts… anything you want to try!
Steps:
Pre-heat oven to 350° F. Put a 10” cast iron skillet in the oven to pre-heat.
Mix all dry ingredients together. If you feel up for it, sift the flour to break up any clumps.
Mix all wet ingredients together. Use a whisk, egg beater, or fork to emulsify the liquids well.
Mix it all together. Consistency will be sticky and fairly thick, with ragged edges.
Oil the bottom and sides of the skillet. Use a spoon to spread the dough evenly around the skillet.
Bake for 25 minutes at 350° F, until the top is starting to brown and the sides are starting to come away from the skillet.