CAKE

1:30
Preparation Time
30΄
Waiting Time
2
Difficulty Level

Directions

Beat the butter with the sugar until light and fluffy. Gradually add the eggs while continuing to beat. Pour in the milk and mix. Sift the flour, cocoa powder, baking powder, and salt, then add them to the mixture. Mix gently until combined. Add the peanuts and fold them in. Pour the batter into a buttered pan and bake at 170°C for 45–50 minutes.

For the Caramel–Peanut Butter Glaze

Heat the sugar until it becomes a light caramel. Add the butter and heavy cream and stir. Add the powdered sugar and mix well. Add the peanut butter, peanuts, and salt. Let it cool slightly before spreading it over the cake.

Chef: Nikos Milonakis

Ingredients

CALCULATE PORTIONS:
  • 200 gr butter
  • 200 gr sugar
  • 4 eggs
  • 180 ml milk
  • 15 gr baking powder
  • 300 gr MILLS OF CRETE Soft Flour
  • 100 gr cocoa powder
  • 2 gr salt
  • 100 gr peanuts

  • FOR THE CARAMEL PEANUT BUTTER GLAZE

  • 100 gr sugar
  • 30 gr butter
  • 60 gr heavy whipping cream
  • 100 gr powdered sugar
  • 50 γρ. peanuts
  • 40 gr peanut butter
  • 2 gr salt

Equipment

  • Bowl
  • Baking pan
  • Cooking pot

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