Peanut butter cake

Name: Peanut butter cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 200 grams butter, softened, plus extra for greasing; 3 Tbsps smooth peanut butter, plus 2 tbsp for the middle (or more if you like); 4 larges eggs; 200 grams golden caster sugar; 150 grams pot natural yogurt; 200 grams self-raising flour; 50 grams salted roasted peanuts; 1 Tbsp icing sugar; 100 grams milk chocolate, roughly chopped; 2 Tbsps milk; 3 Tbsps dulce de leche

Peanut butter cake might be just the dessert you are searching for. This recipe makes 12 servings with 372 calories, 8g of protein, and 23g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 50 minutes. If you have butter, dulce de leche, eggs, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Nutella-Layered-and-Swirled Peanut Butter Bread {Peanut Butter Loaf Cake}, Chocolate Chip Peanut Butter Pound Cake with a Special Peanut Butter Icing, and Single-Serving Peanut Butter Microwave Cake with Peanut Butter Frosting.

Instructions

Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

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.

Ingredients you will need

Peanut Butter

Butter

Yogurt

All Purpose Flour

Sugar

Egg

Equipment you will use

Spatula

Bake for 30 mins until risen and golden.

Equipment you will use

Oven

Meanwhile, toss the salted peanuts and icing sugar with tsp water until well coated and claggy.

Ingredients you will need

Salted Peanuts

Powdered Sugar

Water

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.

Ingredients you will need

Chocolate

Caramel

Spread

Water

Milk

Nuts

Equipment you will use

Baking Sheet

Wire Rack

Microwave

Oven

Frying Pan

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.

Ingredients you will need

Hot Fudge Sauce

Dulce De Leche

Peanut Butter

Peanuts

Spread

Equipment you will use

Palette Knife

Equipment

Ingredients

Servings:

200grams

butter, softened, plus extra for greasing 3Tbsps

smooth peanut butter, plus 2 tbsp for the middle (or more if you like)4larges

eggs 200grams

golden caster sugar 150grams

pot natural yogurt 200grams

self-raising flour 50grams

salted roasted peanuts 1Tbsp

icing sugar 100grams

milk chocolate, roughly chopped 2Tbsps

milk 3Tbsps

dulce de leche

Recommended wine: Cream Sherry, Moscato Dasti, Port

Butter Cake can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.