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Peanut butter cake

Peanut butter cake

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(41 ratings)

Prep: 20 mins Cook: 30 mins Plus cooling

Easy

Serves 12
A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling

Nutrition and extra info

  • Unfilled sponge can be frozen

Nutrition: per serving

  • kcal445
  • fat29g
  • saturates13g
  • carbs40g
  • sugars27g
  • fibre1g
  • protein9g
  • salt0.6g
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Ingredients

  • 200g butter, softened, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp smooth peanut butter, plus 2 tbsp for the middle (or more if you like)
  • 4 large egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 tbsp dulce de leche

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Method

  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.

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Comments (52)

gingerchick2's picture
4

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.

georgelikescake's picture
5

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!

priyapsingh's picture
4

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

mandinga's picture
5

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.

bev4th's picture
4

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.

carolinewild's picture
5

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!!!

sampson's picture

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

ardanbothar's picture
4

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!!!

louisaspantry's picture

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

kavanau2's picture

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

oldhal's picture

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...

elainegrima's picture

cake looks so nice

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