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. You can do this recipe with chestnut flour only and it’s still great.
by Dana Maple Feeney & Noah Simon
Ingredients:
Dry:
1 cup fine chestnut flour
1 cup coarse chestnut flour
1 cup acorn flour (if you don’t have acorn flour, you can just sub 1 cup fine chestnut flour)
1 tsp salt
1 tsp baking soda
Wet:
4 chicken eggs
3/4 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:
Pre-heat oven to 350° F. Put a 10” cast iron skillet in the oven to pre-heat.
Mix all dry ingredients together.
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.