Peanut butter cake recipe

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  • Serves 12
  • 10 mins to prepare and 25 mins to cook
  • 530 calories / serving
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Peanut Butter cake and choc cream HERO

Preheat the oven to Gas Mark 4, 180°C, fan 170°C and butter two 20cm (8in) sandwich tins.

In a large mixing bowl, cream the butter and sugars together until smooth and fluffy. Add the eggs and sieve in the flour, bicarbonate of soda and baking powder. Mix well until all the flour is incorporated.

Add the peanut butter, 50g (2oz) of the chopped hazelnuts and beat well. Divide the mixture between the prepare sandwich tins and bake for 20-30 minutes in the preheated oven, until risen and golden.

When cooked, allow to cool in the tins on a wire rack.

Meanwhile, melt the chocolate either in a bowl set over hot water or in the microwave. In a medium bowl, whisk the double cream until thickened, then stir in the chocolate and the hazelnut spread.

Once the cakes have cooled, remove from the tins, then spread a layer of the cream on one cake and sandwich the other on top. Spread the remaining cream over the top and decorate with the remaining hazelnuts.

Tip
If you’re a coffee lover, you can make this into a mocha hazelnut cake by adding a couple of spoonfuls of strong black coffee to the cake mixture or the chocolate/hazelnut mixture – or both!

Inspired by Hannah Mack.

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  • Ingredients

  • 225g (7½oz) butter, plus more for the tins
  • 200g (7oz) caster sugar
  • 100g (3½oz) muscovado sugar
  • 2 eggs, beaten
  • 275g (9oz) plain flour
  • 1tsp bicarbonate of soda
  • 1tsp baking powder
  • 75g (3oz) peanut butter
  • 75g (3oz) hazelnuts, chopped
  • 50g (2oz) chocolate
  • 250ml (8fl oz) double cream
  • chocolate spread or chopped berries, if liked
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  • Energy 2209kj 530kcal 26%
  • Fat 36g 51%
  • Saturates 19g 95%
  • Sugars 30g 33%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 48.3g Protein 6.2g Fibre 1.6g

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