Name: Peanut cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 150.00 ml sugar; 125.00 ml peanuts finely chopped; 250.00 ml breadcrumbs dried; 70.00 g butter melted; 60.00 g butter or margerine; 125.00 ml peanut butter smooth; 200.00 ml castor sugar; 2.00 eggs seperated; 500.00 ml flour cake; 10.00 ml Baking powder; salt pinch; 250.00 ml milk; peanuts for topping; icing sugar sifted

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Ingredients (14)

CRUST

150.00 ml	sugar
125.00 ml	peanuts — finely chopped
250.00 ml	breadcrumbs — dried
70.00 g	butter — melted

CAKE

60.00 g	butter — or margerine
125.00 ml	peanut butter — smooth
200.00 ml	castor sugar
2.00	eggs — seperated
500.00 ml	flour — cake
10.00 ml	Baking powder
	salt — pinch
250.00 ml	milk
	peanuts — for topping
	icing sugar — sifted

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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.