Peanut butter cake
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 12
Skip to ingredients
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- 200g buttersoftened, plus extra for greasing
- 3 tbsp smooth peanut butterplus 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 chocolateroughly chopped
- 2 tbsp milk
- 3 tbsp dulce de leche
Nutrition: per serving
- kcal445
- fat29g
- saturates13g
- carbs40g
- sugars27g
- fibre1g
- protein9g
- salt0.6glow
Method
step 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.
step 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.
step 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.
