If you ever had Chinese Peanut Cookies before, these cakes taste just like that except in a soft, dense form. If you haven’t, basically, this peanut cake is filled with peanut-y goodness!
I really like these because they make for a great afternoon snack and its not as if the peanut-y taste just slap you in the face. It is subtle in the beginning and builds up gradually with each bite.
Let me state some pointers to answer potential queries. Do still feel free to contact me anytime if your questions aren’t in the potential queries section here, and I will feature the question too if its a common question!
For the peanuts:
Q: How do I ground the peanuts if I can’t purchase grounded ones?
A: Use a food processor or a pestle and mortar ( takes longer ) and just ground them ).
Q: Is it okay to use sweetened one, or salted one, or both sweetened and salted?
A: Yes it is alright but you will cut back on the sugar ( for sweetened ) and no salt ( for salted ). Prepare for a salty peanut cake instead ( which is still delicious! ) if you are using salted ones!
Q: Do I really have to roast them prior to baking?
A: No you are not required to. While baking, there are some roasting going on as well. I am using roasted ones here as they are sold in this form for me.
For the sugar content:
Q: Is it okay to cut back on the amount of sugar, and if so, how much do you recommend?
A: Yes its okay to cut back, but be prepared for a denser ( although still sufficiently soft for you to eat ) cake. I recommend cutting about a maximum of 25g of sugar.
Without further ado, the recipe
Peanut Cake Recipe
by Javier Tan November-19-2017
These are like the cake forms of Chinese Peanut Cookies. If you haven’t tasted them before, basically, they are cakes full of peanut-y goodness!
- 1 Cup or 120g All Purpose Flour
- 1/2 Cup or 100g Granulated White Sugar
- 1/4 Cup or 50g Light Brown Sugar
- 3/4 Cup or 85g Roasted Unsalted Unsweetened Ground Peanuts
- 1/4 Teaspoon or 1.4g Table Salt
- 1/4 Teaspoon or 1.25ml Vanilla Extract
- 1/2 Cup + 1 Teaspoon or 125g Unsalted Butter, Melted and Cooled to Room Temperature
- 2 Large Egg, at Room Temperature, 55g
- Preheat your oven to 180 degrees C or 350F and line your 8″ x 8″ baking tray with parchment paper.
- To the melted unsalted butter, add in the two sugars and stir well until both sugars have dissolved.
- Add the eggs to the mixture and stir well until there are no longer any dark yellow streaks of egg yolk.
- Stir in the table salt and vanilla.
- Stir in the roasted peanuts. Take note that it will be slightly clumpy at this stage!
- Finally, stir in the flour until there are no longer any lumps of flour. If your flour is too clumpy, sift it prior or use a whisk to mix instead of a spoon.
- Transfer to the baking tray and hit it against the counter a few times to even it out and dislodge excessive air. There shouldn’t be a lot of air bubbles.
- Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the middle comes out clean.
- Let it cool in its own tray for about 30 minutes before cutting.
- Serve and enjoy!
- Prep time:
- Cook time:
- Total time:
- Yield: 1 8″ x 8″ tray
- For any questions, refer to the video, or contact me personally, via comments or any of my social media ( available social medias are at the right side, under “social medias”) !
- Keeps well in airtight container at room temperature for up to 5 days. Will harden slightly when stored in refrigerator.
- To pin it, click here.
- As a way of thanking me ( if you would like to! ), please do help to share this recipe around such as linking it with your social media posts, or the Youtube video etc! I appreciate a mention or shoutout too :)!
- If sharing on a personal website, please contact me for permission.
– Bakeomaniac, Javier!