Three of my favourite things in the world all together at last; Peanut butter, salted caramel and CAKE! But I cannot take the credit for this marvellous threesome, this recipe is from Cakeography.
Cakeography is a beautiful book recently written and published by my lovely and gorgeous friend Lucy Charles. She describes the book as ‘ My travel diary, made into cake’. I know she is my friend so you may think I am biased ( which I am) but this genuinely is the best baking book I have EVER owned. The cakes look irresistible BUT achievable. The tips on ingredients and utensils are priceless; I learnt so much and that was before I even looked at the recipes. If this sounds like the book for you, then Cakeography is available to buy on Amazon.
I have bookmarked all the recipes I want to try and its pretty much all of them. But I needed to chose one to do first and I chose the peanut butter and salted caramel cake as it looks divine.
I had some salted caramel buttercream and salted caramel left over from my Gingerbread layer cake with salted caramel buttercream so I used my salted caramel to sandwich the cakes together and my salted caramel buttercream on the top. It’s not quite the same as the original recipe but still delicious and most importantly, it used up some leftovers which makes me VERY HAPPY! The recipe below is from Cakeography as she is the expert.
- 120 g baking spread
- 55 g peanut butter
- 175 g caster sugar
- 175 g self raising flour
- 3 eggs
- 1 tsp baking powder
- 4 tbsp milk
- 50 g light brown soft sugar
- 1 tsp fine sea salt
- 40 g unsalted butter
- 50 ml double cream
- 75 g caster sugar
- 1/2 tbsp peanut butter
- 30 g salted peanuts
- 60 g peanut butter
- 40 g very soft butter
- 40 g icing sugar
Preheat the oven to 170 degrees C. Grease and line 2x 18cm sandwich tins.
Put all of the cake ingredients into a large bowl and mix together using an electric whisk until it's thoroughly, but just, combined and looks light and airy. Divide the mixture evenly between the tin and bake for 25 - 30 minutes until they have risen and spring back to the touch. Leave in the tins for a minute or so, run a knife around the edges and turn onto a cooling rack. Peel of the lining paper and leave to cool completely.
In the meantime, prepare the filling and toppings. First make the salted caramel. Put all the ingredients into a small saucepan and place over a high heat. Stir to help it all melt and bring to the boil for 45 seconds, stirring constantly. Pour the mixture into a cold bowl and set aside to cool completely. This can take a while depending on the temperature of you room so you could speed up the process by putting it in the fridge.
To make the praline, line a small baking tray with non-stick baking paper and put the caster sugar into a small saucepan over a medium heat. Leave it for about 5 minutes without stirring and then you should see it start to dissolve around the edges. Stir gently with a wooden spoon to help the rest of the sugar melt. When it had nearly all melted, add in 1/2 tbsp of peanut butter and the salted peanuts and reduce the heat to low. Keep stirring to thoroughly combine and as soon as this is done pour/ spoon it onto the lined tray to cool. Don't worry if its not perfect, its going to be smashed up soon. Once cool, break up with a rolling pin or pulse in a food processor, leaving some bigger chunks remaining.
Make the frosting. Using an electric whisk, beat together the butter, peanut butter and icing sugar. Continue whisking until will combined, light and fluffy - this will take about 5 minutes.
When the cakes are cool, sandwich them together with the salted caramel.Top the cake with the frosting then scatter the praline all over the top.
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