Pear and almond skillet cake

Preheat oven to 180C. Combine dry ingredients in a bowl, make a well in the centre and add buttermilk, egg, butter, vanilla and citrus rinds. Mix, working dry ingredients from around the edges, to form a smooth batter. Spoon into a buttered 24cm-diameter deep ovenproof frying pan, cut pears into sixths, arrange on top and scatter with chopped almonds, extra sugar and extra cinnamon. Bake until golden and a skewer withdraws clean (15-20 minutes). Serve drizzled with a little extra butter.