Nutty peanut cake

Back home in Kenya, we like to call this ‘Keki ya njugu’ I love the fact that I can give a quick Swahili lesson around here. Let me know in the comment section if you would like more Swahili words in future posts.

Back to peanut cake, I am nuts about it partly because it evokes my most profound happiest childhood memories and because it tastes great! I find it fascinating how scents and tastes are connected to specific memories. Does food have the same effect on you? Knowing food plays a significant role in making memories inspires me to get more creative in the kitchen. I hope that my kids will one day look back and smile when they taste something that reminds them of what I made them.

The cake is relatively straight forward to do, and the biggest task you will face is crushing the peanuts. A grinder comes in handy; alternatively, a bag and a rolling pin work great too – bonus points go to the fact that it helps release tension.

Nutty peanut cake

Print Recipe

Easy to make peanut cake

• Author: Vanessa Mehri
• Cuisine: East African

Ingredients

Scale 1x2x3x

• 2 cups peanuts
• 1/2 cups + 1 tbsp sugar
• 2 whole eggs
• 1/2 cup softened butter
• 1 1/2 cups All purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 cup milk
• 2 tbsp milk powder (optional)

Instructions

1. Preheat the oven to 180ºc
2. Add the peanuts to a grinder and grind (don’t worry if there are a few big pieces left)
3. Cream the butter and sugar until pale
4. Add one egg at a time and mix until smooth
5. Next add the flour, baking powder and bicarb and mix well until there are no lumps left
6. Fold in the crushed peanuts and transfer the batter into a greased cake tin
7. Bake at 180ºc for 20-40 min or until cake is golden brown

Keywords: Peanut cake