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Sweet Peanut Cake
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 12 min.
Ready in
Ingredients
for
100
- Ingredients
- ¾ cup butter (plus extra for pan)
- 2 cups flour
- 1 ¼ cups Almond flour
- ⅔ cup sugar
- 1 egg
- 1 pinch salt
- For Toffee Mixture
- 2 cups heavy cream
- 1 ½ cups Rock sugar
- ¼ cup butter
- ¼ cup Whiskey cream liqueur
- 1 ¼ cups chopped, unsalted Peanuts
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Product recommendation
Yield will vary depending on size cut.
Preparation steps
1.
Combine butter, flour, almonds, sugar, egg and salt. Knead together to make a smooth dough. Wrap in plastic wrap and refrigerate for 1 hour.
2.
Preheat the oven to 350ºF / 180°C. Coat a 10 1/2 x 15 1/2 x 1 jelly roll pan with butter.
3.
Roll the dough out between 2 pieces of plastic wrap to a thickness of 1/4-inch. Place dough in the prepared pan. Bake for 10 to 12 minutes; cool on a wire rack.
4.
For Toffee Mixture:
5.
Meanwhile, combine the cream, rock sugar, butter, liqueur and nuts into a saucepan and cook over a low heat, stirring, for about 35 to 40 minutes, or until the mixture is thick and pale brown. If toffee is still runny it should be cooked a little longer. Spread the toffee mixture on top of the pastry base and cool completely. Cut into bite size squares and serve.
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