Happy Baking Mad Monday! Every Monday I bring you new baking inspiration, and today it's my delicious Peanut Butter Cake recipe. If you've any recipes you'd like to see me bake, or any baking questions please leave a comment below. And don't forget, anyone who is a subscriber to my channel, and leaves a comment in April is in for the chance to win a copy of my book, Tart It Up! So don't forget to hit subscribe now! [ Ссылка ]
Here's the recipe:
Ingredients:
200g butter, softened, plus a little extra for greasing
3 tbsp smooth peanut butter, plus 2 tbsp for the middle (or more!)
4 large eggs
200g golden castor sugar
150g 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
Method:
Butter 2 x 200g non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C. 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.
Meanwhile, toss the salted peanuts and icing sugar with half a tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely.
Turn the oven up to 100C then roast the nuts for 10 minutes, tossing a couple of times. 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 minute, then stir to melt. Leave to cool.
Put one of the sponges onto a plate, spread with 2 tbsp peanut butter, 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 the caramelised peanuts to serve.
Enjoy!
Eric Lanlard x
