PEANUT BUTTER SPONGE CAKE

Ingredients

Cake
45g butter or margarine
45g crunchy peanut butter
170g castor sugar
2 eggs
170g self-raising flour, sifted
100ml milk


Icing
100g crunchy peanut butter
50g icing sugar
50ml milk
Topping
50ml chopped nuts (Optional)


Method
  • Grease a ring mould and line the base with a paper towel
  • Cream butter, peanut butter and sugar until light and fluffy
  • Add eggs, one at a time and beat well
  • Fold in flour, add the milk to make a dropping consistency
  • Pour into the ring mould
  • Bake in pre-heated oven 180°C for 25 minutes

Icing
  • Combine peanut butter, icing sugar and milk in a small bowl
  • When the cake is cool, spread evenly on the cake and pat gently
  • Sprinkle with chopped nuts if desired

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