Peanut Butter Cake

Name: Peanut Butter Cake - Cornelia M.
Ingredients: 5 large eggs; 5 tablespoons of sugar; 3 tablespoons of peanut butter; 2 tablespoons of oil; 5 tablespoons of flour; 1 tablespoon of cocoa powder; a pinch of baking powder; a pinch of salt.

Dessert - Peanut Butter Cake by Cornelia M. - Recipia

The peanut butter cake originated from the idea of a cake seen at Ruxx. After making a cake with chestnut puree, it seemed natural to try the same direction with peanut butter. It turned out to be a flavorful cake, with a simple part and one with cocoa, perfect for coffee. It is prepared without complicated steps, and the peanut butter blends well into the batter without overpowering the cocoa flavor. Quick info Total time: at least 35 minutes, not counting the time needed for all mixing stages Preparation time: about 10 minutes for beating the eggs with sugar, plus the time for homogenizing and preparing the batter Baking time: about 25 minutes Servings: one loaf; the number of slices is not specified Difficulty: easy Recipe type: homemade cake, suitable alongside coffee Ingredients 5 large eggs 5 tablespoons sugar 3 tablespoons peanut butter, at room temperature 2 tablespoons oil 5 tablespoons flour 1 tablespoon cocoa 1 packet baking powder A pinch of salt The peanut butter should be at room temperature. If it is cold and hard, it will be harder to incorporate into the mixture, and there may be unhomogenized portions. Preparation method 1. Preheat the oven to 180 degrees Celsius. Prepare a loaf pan or another suitable shape. 2. Place the eggs in a large bowl and add the sugar and a pinch of salt. Beat them for about 10 minutes until you obtain a light-colored cream, and the sugar is no longer felt in the mixture. 3. Add the oil and the peanut butter at room temperature. Mix well until the ingredients are evenly distributed. 4. Add the flour and baking powder. Incorporate them until the batter is homogeneous. There is no need to insist more than necessary after you no longer see dry flour. 5. Pour about two-thirds of the batter into the prepared pan. 6. In the remaining mixture, add the tablespoon of cocoa and mix until it is evenly distributed. 7. Pour the cocoa batter over the first layer in the pan. 8. Place the pan in the preheated oven and bake the cake for about 25 minutes. Check if it is baked by doing the toothpick test. If the toothpick comes out clean, the cake can be removed from the oven. The baking time is indicative, as it may vary depending on the shape and the oven. It is important not to rely solely on the elapsed time but also on the toothpick test. Why I make the recipe often It is a simple cake, with few ingredients and a more interesting taste than a regular cake. The peanut butter gives it flavor, and the cocoa batter makes it more enjoyable with each slice. I also like that there is no need to prepare a cream or a separate topping. It can be served at the table alongside coffee as soon as it has cooled enough to be cut. The recipe is also useful when you have a jar of peanut butter on hand and want to use it in a baked dessert. The quantities are easy to follow, and the batter is simply divided between the plain part and the cocoa part. Tips The eggs are beaten together with the sugar until the mixture becomes light in color and the sugar is no longer felt. This is one of the important steps of the recipe, so it is worth respecting the time of about 10 minutes. The peanut butter should be brought to room temperature before being added to the batter. In this form, it mixes more easily with the oil and the egg base. Add the flour and baking powder after the oil and peanut butter have been homogenized. This way, the batter forms without leaving unblended peanut butter. For the cocoa layer, keep a portion of the batter before adding the cocoa. If you add the cocoa to the entire mixture, you will no longer have the two portions of the cake. Bake the cake in the already preheated oven at 180 degrees. Check it with a toothpick around the indicated time, without letting it go too far beyond necessary. Substitutions The original recipe uses peanut butter and does not offer substitutions for it. To keep the taste and texture as close to the original as possible, it is best to use the ingredients in the indicated quantities. If you choose another type of peanut butter, keep in mind that it may have a different consistency. Very hard peanut butter will be harder to incorporate, while a softer one will mix more quickly into the mixture. Variations The basic version already has two parts: the plain batter and the batter to which cocoa is added. You can keep the layers distinct when pouring the mixture into the pan, or you can gently mix the two types of batter after placing them in the shape if you want the cocoa part to be distributed more irregularly. The original recipe only indicates pouring the cocoa batter over the first layer. For a result as close to the recipe as possible, keep the proportion between the plain batter and the one with cocoa: the largest part of the mixture remains plain, and the cocoa is only added to the remaining batter. Serving ideas The cake is served plain, cut into slices, alongside coffee. The taste of peanut butter and the cocoa part are sufficient, so there is no need for a separate complement to serve it. Frequently asked questions Can I use cold peanut butter? It is recommended that the peanut butter be at room temperature. In this form, it incorporates more easily and the mixture homogenizes better. If it is cold and very hard, the mixture will require more time. How long should the eggs be beaten with the sugar? In the recipe, the eggs are beaten together with the sugar and salt for about 10 minutes. The mixture should become a whitish cream, and the sugar should no longer be felt. How do I check if the cake is baked? After about 25 minutes, test the cake with a toothpick. If it comes out clean, the cake is ready. If it has batter on it, it needs more baking. Can I put cocoa in the entire batter? In the presented version, cocoa is added only to the remaining batter after the largest part of the mixture has been poured into the pan. This way, you get a cake with two types of batter. If you add cocoa to the entire mixture, you will get a uniform cocoa cake, not the version described here. What shape can I use? The recipe indicates a loaf pan or another shape. The exact shape is not specified, so the baking time must be checked with a toothpick, especially if you use a pan of a different size or shape. Nutritional values The values below are estimated and calculated for the entire recipe, using approximate quantities for tablespoons of sugar, flour, cocoa, and peanut butter: Calories: approximately 1,250–1,350 kcal for the entire cake Proteins: approximately 45–50 g Carbohydrates: approximately 100–115 g Fats: approximately 70–80 g If the cake is divided into 8 slices, one slice has approximately 155–170 kcal, 6 g of protein, 13–14 g of carbohydrates, and 9–10 g of fats. These values may vary depending on the size of the eggs, the type of peanut butter, and how full the tablespoons used are. They do not include differences caused by any variations in the ingredients. Storage and reheating After cooling, keep the cake covered so it doesn’t dry out. Since the recipe does not contain cream or perishable filling, it can be kept at room temperature for serving in the following days. It does not need to be reheated, but a slice can be warmed briefly if you prefer the cake slightly warm. The most important thing is not to leave it uncovered, especially after it has been cut.

Peanut Butter Cake

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