Time to cook: Moderately easy

DESSERT: Ugandan Peanut Cake

Ingredients

Cake

  • 200g chopped peanuts, toasted
  • 6 beaten eggs
  • 650g plain flour
  • 170g caster sugar & 170g light brown sugar
  • 270g runny honey & 2 tsp vanilla extract
  • 170g vegetable oil
  • 1.5 tsp baking powder, 1 tsp salt & 2 tsp ground cassia
  • 270ml semi-skimmed milk 

Peanut buttercream

  • 200g butter
  • 50g peanut butter
  • Half tsp salt
  • 400g icing sugar

Chocolate coating

  • 70g dark chocolate

Directions

Beat the sugar and eggs until light and fluffy, then mix in the rest of the dry ingredients and the milk, a third at a time.  Fold in the peanuts and bake in 2 greased and lined 6 inch cake tins at 170C for 35 – 50 minutes.

For the toppings, beat the butter and peanut butter together, then add the remaining ingredients and cream together until smooth. Use the buttercream to sandwich the cakes together, then cover the whole cake in the peanut buttercream and leave it in the fridge.

To finish, melt the chocolate in the microwave in 30 seconds bursts, cool slightly and pour over the finished cake.

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Recipe thanks to Lauren Hoy at aroundtheworldin80bakes.com


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