Peanut shortcake
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!
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?
- 125 g butter (salted)
- 125 g white sugar
- 2 egg yolks
- 225 g flour
- 1 teaspoon baking powder
- 1-2 teaspoons water (if needed, to bring together)
- 175 g peanuts (skinless, unsalted and roasted, or substitute unsalted roasted pumpkin seeds)
- 150 g white sugar
- 1 tablespoon cocoa
- 2 egg whites (unbeaten)
- 1
Cream together the butter and sugar.
- 2
Add egg yolks and mix briefly.
- 3
Add flour and baking powder and mix well. If the mixture is too dry add extra water until it just comes together.- 4
Press into a lined sandwich tin.Topping- 5
- 6
Put topping ingredients into a saucepan, and stir over a low heat until it comes to the boil.- 7
Pour over the cake layer and smooth with a spatula.- 8
Bake for 25 minutes at 180°C (or 160°C fanbake) until cooked.
- 9
Allow the shortcake to cook in the tin, and slice when completely cold.NoteI 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!
Baking, Lunchbox, Peanut - 2
