Peanut butter cake

Recipe uploaded by

Jane Hornby

11 ratings

Recipe by Jane Hornby

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1. Video tutorial: Melting chocolate

1. Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
2. Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
3. Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.

TIP

Dulce de leche is a thick, spoonable caramel sauce in a jar, usually found with the canned fruit and custard in the supermarket. If you can't find it, use Carnation Caramel (which comes in a tin) or any good-quality toffee sauce.

PER SERVING

445 kcalories, protein 9g, carbohydrate 40g, fat 29 g, saturated fat 13g, fibre 1g, salt 0.6 g

Latest comments and suggestions

• elaine

  24 April 2009

  elaine commented on this recipe

  cake looks so nice

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• Lynsay

  28 April 2009

  Lynsay commented on this recipe

  my husband made this cake for me at the weekend, oh my it was so lovely.. i am a very savoury person so to combine peanuts and cake, brilliant... My daughter loved it too...

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• want2learn

  28 April 2009

  want2learn commented on this recipe

  I LOVE peanut butter so I'll definitely have to give this one a go!

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• louisaspantry

  28 April 2009

  louisaspantry commented on this recipe

  I doubled the topping and put a reeces nutrageous bar cut into 10 pieces on the top I also found after being asked to make it a few times that when stored in an air tight box for a day or two uncut it becomes a lot moister

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• maximmortal

  02 May 2009

  maximmortal rated this recipe

  

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• Mary

  06 May 2009

  Mary rated and commented on this recipe

  

  My daughter made this for my birthday last week - it was absolutely delicious!! So nice, she's making another one with the leftover caramel and peanut butter this evening!!!

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• recipes

  12 May 2009

  recipes commented on this recipe

  I attempted to make this and didn't have much success. the ingredients wouldn't mix together it went like scrambled eggs why!!!!

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• Wildy

  15 May 2009

  Wildy rated and commented on this recipe

  

  Wow! This is a gorgeous dish! The dulce de leche is in a squeezy jar so you can really get giddy with the amount you can evenly spread! We used Cadburys dairy milk for the topping and its fantastic! Just watch out that you dont burn the peanuts as you roast them. A truly scrummy dish!!!

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• Bev

  19 May 2009

  Bev rated and commented on this recipe

  

  Fab cake. I have made this twice but not put peanuts on top. I found I had to add 1tsp of baking powder the 2nd time which made it a lighter sponge.

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• Mandinga

  19 May 2009

  Mandinga rated and commented on this recipe

  

  As always, a beautifully constructed and inventive recipe from Jane Hornby and Good Food. I made this one for the nut-freaks in the office and it was devoured faster than any I've made before. The caramelised roasted salted peanuts do sound a bit odd, but they are delicious, although they do need to be watched very carefully while toasting - I only needed to put them in for five minutes, tossed around about halfway through.

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• pmbgal

  27 May 2009

  pmbgal rated and commented on this recipe

  

  Yummy, though the caramalised nuts were hard to master. We wolfed this one done before the end of the weekend

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• Georgelikescake

  31 May 2009

  Georgelikescake rated and commented on this recipe

  

  Made this for a friend's birthday, I absolutely loved it and will make it again although will have to have an excuse - with that amount of calories i can't justify making it on a whim!

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• inspiration

  02 June 2009

  inspiration rated and commented on this recipe

  

  lovely cake but very rich. maybe my tooth isn't as sweet as i thought. careful with the peanuts carmelising as I burnt the first lot- found five mins was enough. Dished out portions to friends so awaiting their verdicts.

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• maria

  21 July 2009

  maria rated this recipe

  

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• Farmersgirl

  06 August 2009

  Farmersgirl commented on this recipe

  Wow, this is such an easy recipe and the result is stunning. I've posted my effort on my blog <a href="http://farmersgirl.blogspot.com">HERE</a>

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• Farmersgirl

  16 August 2009

  Farmersgirl rated and commented on this recipe

  

  A very easy cake to make. As in a previous comment I found it became more moist after a few days. As I had to fill and top it the day before my husband's birthday, I found that the peanut butter and toffee sauce had soaked into the sponge. I think I might make a peanut butter 'buttercream' in future and put the toffee onto that. Will report back if I make it again.

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• emmalouise283

  16 September 2009

  emmalouise283 rated and commented on this recipe

  

  Lovely moist cake that went a long way as it is very sweet (and equally scrumptious) I also burnt the first lot of peanuts. Will make again - but probably won't bother with the nuts on top

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• VonnyBee

  18 October 2009

  VonnyBee commented on this recipe

  Loved it but as many people have already said - careful with the peanuts. My first lot burnt - second time, I cooked them for 6 minutes and that was just right in my oven. Really unusual cake recipe - my friends all loved it.

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Ingredients

• 200g butter , softened, plus extra for greasing
• 3 tbsp smooth peanut butter , plus 2 tbsp for the middle (or more if you like)
• 4 large eggs
• 200g golden caster sugar
• 150g pot natural yogurt
• 200g self-raising flour

FOR THE FILLING AND TOPPING

• 50g salted roasted peanuts
• 1 tbsp icing sugar
• 100g milk chocolate , roughly chopped
• 2 tbsp milk
• 3 tbsp dulce de leche

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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Unfilled sponge can be frozen

Ingredients

• 200g butter , softened, plus extra for greasing
• 3 tbsp smooth peanut butter , plus 2 tbsp for the middle (or more if you like)
• 4 large eggs
• 200g golden caster sugar
• 150g pot natural yogurt
• 200g self-raising flour

FOR THE FILLING AND TOPPING

• 50g salted roasted peanuts
• 1 tbsp icing sugar
• 100g milk chocolate , roughly chopped
• 2 tbsp milk
• 3 tbsp dulce de leche

PER SERVING

445 kcalories, protein 9g, carbohydrate 40g, fat 29 g, saturated fat 13g, fibre 1g, salt 0.6 g

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