Peanut cake

Recipe from: 5/4/1995 12:00:00 AM
Ingredients 16
Servings 0
Time

Ingredients

  • CRUST
  • 150
    ml
    sugar
  • 125
    ml
    peanuts, finely chopped
  • 250
    ml
    dried breadcrumbs
  • 70
    g
    butter, melted
  • CAKE
  • 60
    g
    butter or margarine
  • 125
    ml
    smooth peanut butter
  • 200
    ml
    castor sugar
  • 2
    eggs, separated
  • 500
    ml
    cake flour
  • 10
    ml
    baking powder
  • pinch salt
  • 250
    ml
    milk
  • peanuts for sprinkling on top
  • icing sugar for sifting on top
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease a 23 cm springform cake tin with margarine. Mix all the ingredients for the crust and press into the base of the prepared tin. (If preferred, the crust may be pressed halfway up against the sides of the tin.) Chill. Cream butter, peanut butter and castor sugar together until light and creamy. Add the egg yolks and mix well. Sift the dry ingredients together and add to the butter mixture, alternating with the milk. Mix well. Beat the egg whites until stiff and fold into the mixture. Turn the batter into the cake tin, spreading it evenly. Sprinkle with peanuts and bake for about 50-60 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Cool in the tin before carefully removing the ring and transferring the cake to a serving platter. Dust with icing sugar just before serving. Makes a medium-sized cake.
 

Read more on: pulses  |  bake
 

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