EAST AFRICAN PEANUT CAKE
Mum talks fondly about a cake that was made by an Ismaili Gujarati friend of hers back in Uganda. Neither her friends nor she had ovens, so they used to take the mixture down to a baker in the East Nile District and go for a swim or play with baby crocodiles while it baked. No one has a record of the recipe, but I’ve created this cake in its memory. NOTE : You will need a spice grinder or food processor to grind the peanuts. Serves 8 ¾ cup butter, melted (plus extra to grease) 1 cup roasted unsalted peanuts 1¾ cups self-rising flour ½ teaspoon baking powder 1 cup sugar 3 eggs FOR THE TOPPING 1 / 3 cup crunchy peanut butter 1 cup confectioners’ sugar ½ cup butter ¼ cup salted peanuts, skins removed, roughly crushed Preheat the oven to 350°F. Grease an 8- to 9-inch cake pan with butter and line with parchment paper. Grind the unsalted peanuts as finely as possible in a spice grinder or food processor. Put the flour and baking powder into a large mixing bowl, then add the sugar, melted butter, eggs, and f…
