Grease a 9-inch-round cake pan (2 inches high) with the butter. In a medium bowl sift the flour, baking powder, and salt.
Brush the cooking grates clean. Cook the cake over indirect medium heat, with the lid closed, for 20 minutes. Rotate the pan 90 degrees for even cooking. Continue to bake until a skewer inserted in the center comes out clean and there is no jiggle in the center of the cake, 15 to 20 minutes more. Let cool completely on a wire rack. Run a knife around the edge of the cake, making sure to run the tip along the bottom of the pan. Invert out of the skillet onto a board. Invert the cake again onto a serving platter.
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