Peanut Butter Cake

This is a belated birthday cake for Mr S. With a hectic weekend, and the fact that Mr S ate all the peanuts, I did not get around to making it. A week later, here it is.

I wish I could bake to half the standard that the people of GBBO do but that is not my forte. I fear Mary would look at me with a look of pity and Hollywood would give a look that suggested I’ve just given him a bake containing a few of my dogs favourite treats! Still, we enjoy them so that is all that matters.

Get set…

  • Butter 2 x 20cm cake tins & line the bottom with baking paper
  • Lightly butter a plate
  • Heat the oven to 160°c (fan)
  • Measure out 200g softened butter
  • Measure out 3 tbsp of peanut butter then keep the tin for however much you want to use for the middle
  • Measure out 200g golden caster sugar
  • Measure out 150ml natural yoghurt
  • Measure out 200g self raising flour
  • Measure out 100g milk chocolate & break into small pieces
  • Get 4 eggs, salted peanuts, icing sugar, milk & Carnation caramel ready

Throw it together…

Beat the peanut butter together with the butter, eggs, sugar and yoghurt.

Fold in the flour then split between the two lines tins.

Bake for 30 minutes. To check it’s done, insert a skewer and if it comes out clean, it’s done!

Allow to cool in the tins for five minutes then transfer to a wire rack.

Toss the salted peanuts (I used about 80g ‘cos we love peanuts) in icing sugar and a splash of water to give a sticky coating. Turn the oven up to 180°c (fan) and spread the peanuts on a baking tray. Cook for about 6 minutes, tossing once. Tip onto the buttered plate.

Melt the chocolate with 2tbsp of milk gently over a pan of simmering water then leave to cool.

Spread some peanut butter over one of the sponges then dot with the caramel sauce and spread with a palette knife.

Pop the other sponge on top then spread the chocolate over. Scatter the peanuts.

Dish it up…

Are you a straight up shove the cake in your mouth type of person or do you like to eat it with a fork? It’s quite sticky so I suggest the fork option!

TWD_Baking_Cake

This cake is rich with a capital ‘R’. Find it here.

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