| Recipe: |
Just sorted out that this cake came to me via Gastro Obscura (cake 3) . I took away two main points: (1) scientists are SUPER CREATIVE and (2) did you say peanut butter CAKE? When, exactly, was this new state of peanut butter matter discovered and why didn't anyone tell me?!? So of course I searched for recipes and did a little combining/modifying and here we go...
This makes an 8"x8" square (or 9" round) cake. Double it for a 9"x13" original size.
2/3 c flour
1/3 c peanut butter powder/flour (defatted/finely ground peanuts... if you don't have any, you can revert to the original "1 c flour" total)
1/4 c sugar
1/4 c erythritol
1/2 t baking soda
1/2 t salt
4 T butter
1/4 c water
3/8 c peanut butter
2 T neutral oil (one recipe suggested coconut oil, which I used)
1/4 c cream
1 egg, whisked
1/4 c buttermilk (or 1 t vinegar OR lemon juice and milk to make 1/4 c)
1/2 t vanilla extract
1/4 c chopped peanuts (optional... this was my idea, and I'm on the fence... they absorb some liquid and are a little soft when the cake is done)
Preheat oven to 350 F.
Whisk together flour, peanut butter powder, sugar, erythritol, baking soda and salt in a smallish bowl.
Put butter and water in a medium microwave-proof bowl and microwave until the butter is melted and water is hot. Add peanut butter and mix. [I use a kitchen scale instead of trying to wrangle peanut butter in a measuring cup... 1 serving = 2 T = 1/8 c= 32 g, so you want 96 g.]. Mix in oil and cream. Stir in egg, buttermilk, and vanilla. Stir in dry ingredients and peanuts, if using.
Pour in baking pan (mine was nonstick and no grease/flour was necessary, use your judgement) and pop in oven. [My first run was definitely not done at 20 minutes and perhaps a bit overdone at 25 minutes.] [Huh... my second attempt was definitely done at 20 minutes.] You want a toothpick to come out moist, but not quite clean... you'll have to figure out what the cake needs in your oven.
For a 2"x2" piece (1/16 recipe)... 140 cal; 9.5 g fat; 8.6 g net carb; 4.5 g protein
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I'm going to try "frosting" the second attempt with half a recipe of chocolate mousse. Make sure the cake has cooled to room temperature before making mousse.
• 1.75 grams unflavored gelatin (about 5/8 tsp or a quarter of a packet)
• 1 T cold water
• 1+ T boiling water
• 1 T confectioners sugar, plus 1.5 T Splenda (OR 2.5 T confectioners sugar)
• 2.5 T cocoa powder (I used Dutch processed)
• 1/2 cup cold whipping cream
• 1/2 t vanilla extract
Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
Combine sweetener and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spread over cooled cake. Refrigerate at least 30 minutes.
Store covered in refrigerator. |
