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Peanut butter cake

By Jane Hornby

A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling

Prep:20 mins
Cook:30 mins
Plus cooling

Serves 12
Easy

Nutrition per serving

kcal 445
fat 29g
saturates 13g
carbs 40g
sugars 27g
fibre 1g
protein 9g
salt 0.6g

Ingredients

200g butter, softened, plus extra for greasing
3 tbsp smooth peanut butter, plus 2 tbsp for the middle (or more if you like)
4 large eggs
200g golden caster sugar
150g pot natural yogurt
200g self-raising flour
50g salted roasted peanuts
1 tbsp icing sugar
100g milk chocolate, roughly chopped
2 tbsp milk
3 tbsp dulce de leche

Tip

Tip
Dulce de leche is a thick, spoonable caramel sauce in a jar, usually found with the canned fruit and custard in the supermarket. If you can’t find it, use Carnation Caramel (which comes in a tin) or any good-quality toffee sauce.

Method

Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.