This lovely slice has a layer of buttery cake with a shiny peanut topping (or you can substitute pumpkin seeds for a nut-free version.)
It isn’t dense like you might expect, but beautifully sort and light. So yummy!
Peanut shortcake
Description
I made this as a lunchbox treat for the week, but it was all gobbled up by Wednesday, it was that good!
My Nana gave me this recipe when I was a kid, and I have no idea where she got it from, as I haven't come across another shortcake like this one.
Would you give this a try?
Ingredients
Cake layer
Topping
Instructions
Cake layer
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Cream together the butter and sugar.
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Add egg yolks and mix briefly.
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Add flour and baking powder and mix well. If the mixture is too dry add extra water until it just comes together.
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Press into a lined sandwich tin.
Topping
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Put topping ingredients into a saucepan, and stir over a low heat until it comes to the boil.
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Pour over the cake layer and smooth with a spatula.
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Bake for 25 minutes at 180°C (or 160°C fanbake) until cooked.
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Allow the shortcake to cook in the tin, and slice when completely cold.
Note
I used blanched peanuts in my baking today, which were definitely not as good in the final product. If you have the time to roast your peanuts, I would recommend it!
