2 ¼ cups sugar (260g)
1 ½ cups all-purpose flour (188g)
½ cup almond flour (48g)
1 tsp. ground cinnamon (2g)
1 ½ tsp. baking powder (6g)
1 cup buttermilk (240ml)
3 eggs, slightly beaten
4 tbsp. butter, melted (57g)
1 tsp. vanilla extract (5ml)
Zest of 2 oranges
2 large pears, peeled, cored and sliced
½ cup blueberries (95g)
½ cup slivered almonds (48g)
Extra butter for skillet (about 1 tbsp./14g)
Ice cream or whipped cream for topping
Preheat oven to 350°F (176°C).
In a large bowl, combine sugar, flour, cinnamon, cardamom and baking powder in a large bowl, stirring until well mixed. Make a well in the center of the dry ingredients. Pour the buttermilk, beaten eggs, melted butter, vanilla and orange zest into the center well. Using a fork around the edge of the well, work the dry ingredients into the wet ingredients until well combined.
Butter the interior of a 10”/25cm cast iron skillet and then pour in the batter. Arrange the pears and blueberries on top. Scatter over the slivered almonds.
Bake for 50-60 minutes. Serve warm with ice cream.