Creamy Peanut Cake
Ground roasted peanuts and sweetened condensed milk give this cake a rich, custardy texture that sets somewhere between a cake and a flan. A scattering of crushed peanut brittle on top adds crunch to every soft bite.
Ingredients
- 1 1/2 cups (200g) roasted peanuts, unsalted
- 1 can (14oz/396g) sweetened condensed milk
- 1 cup (240ml) whole milk
- 3 large eggs
- 2 tablespoons cornstarch
- 2 tablespoons butter, melted
- 1/2 cup crushed peanut brittle or roasted peanuts, for topping
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9-inch round pan.
- Blend the peanuts, condensed milk, whole milk, eggs, cornstarch, and butter together until completely smooth.
- Pour the mixture into the prepared pan.
- Bake for 40-45 minutes, until the center is just set and no longer jiggles when the pan is gently shaken.
- Cool completely, then refrigerate for at least 2 hours before slicing.
- Top with crushed peanut brittle just before serving.
Tips
- This cake sets as it chills, so don't worry if it looks soft straight out of the oven.
- Blend the peanuts thoroughly for a smooth, creamy texture with no gritty bits.
- Serve cold — the custardy texture is best straight from the fridge.
Frequently Asked Questions
Can I use peanut butter instead of whole peanuts?
Yes, 1 cup of natural peanut butter can replace the blended peanuts.
Why did my cake crack on top?
Slight cracking is normal for a custard-style cake as it cools — it doesn't affect the taste.
