Moist Cake and Peanut Ice Cream Recipe

Practical, versatile and delicious, this cake didn’t last 2 days here at home. It disappeared! Hmmm…!! Try making it for the family or for your June party and get ready for the compliments. Guaranteed success!

Dough Ingredients

• 2 cups (tea) of wheat flour
• 2 cups of sugar (tea)
• ¾ cup roasted and ground peanuts
• 1 cup (tea) oil
• ½ cup of milk
• 3 eggs
• 1 teaspoon of cinnamon powder
• 1 tablespoon of chemical baking powder

Syrup Ingredients

• 1 box of condensed milk (395 grams)
• ½ cup roasted and ground peanuts
• 1 cup of milk (tea)

How to prepare the syrup

Mix all ingredients and set aside.

Dough Preparation Method

1. Grease and flour a 23 cm x 33 cm rectangular pan.
2. Preheat the oven to medium temperature.
3. In a mixer, beat the eggs and sugar.
4. Add the oil, milk, peanuts, cinnamon, flour and yeast.
5. Pour the dough into the pan and bake for approximately 35 minutes.
6. Remove and let it cool a little (warm).
7. Still in the pan, cut the cake to make 35 squares of cake.
8. Drizzle with the syrup, sprinkle with peanuts, cover the pan with aluminum foil and refrigerate for at least 3 hours.

Mom Tips

Once the cake is ready and already chilled, if you prefer, you can wrap each square in aluminum foil and leave it in the fridge, individually wrapped.

Another topping option for the cake is creamy dulce de leche melted in a little milk. Spread over the cake and sprinkle with peanut powder or crumbled paçoca.

You can find roasted and ground peanuts in small packages, of varying weights, in good supermarkets.

Yield of 35 units.

Also check out the moist pumpkin cake recipe.