Three-Tree Skillet Cake

Three-tree skillet cake based on the biscuit recipe. This time oak was cast in the role of The Third Tree. Acorn flour gives a darker, coffee-like flavor, and honey replaces maple, for a loftier crumb and texture. Also makes great muffins.

by Dana Maple Feeney & Noah Simon

Ingredients:

Dry:

  • 1 cup fine chestnut flour

  • 1 cup coarse chestnut flour

  • 1 cup acorn flour

  • 1 tsp salt

  • 1 tsp baking soda

Wet:

  • 5 chicken eggs. Should come out to about 1 cup of whites and yolks once cracked. Depending on the size of your eggs, the number of eggs to reach that target may vary.

  • 1/2 cup hickory oil (or olive oil, lard, or your preferred fat)

  • 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:

  1. ⁠Pre-heat oven to 350° F. Put a 10” cast iron skillet in the oven to pre-heat.

  2. Mix all dry ingredients together.

  3. ⁠⁠Mix all wet ingredients together. Use a whisk, egg beater, or fork to emulsify the liquids well.

  4. ⁠⁠Mix it all together. Consistency will be sticky and fairly thick, with ragged edges.

  5. Oil the bottom and sides of the skillet. Use a spoon to spread the dough evenly around the skillet.

  6. ⁠⁠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.