Ingredients
- Peanuts: 500g (toasted and finely ground into powder or paste).
- Flour: 500g (fluid wheat flour (type T45 or T55)).
- Sugar: 250g (adjust according to your taste).
- Butter: 250g (softened at room temperature).
- Eggs: 4 to 5 large eggs.
- Baking powder: 1 sachet (approximately 11g).
- Vanilla sugar: 2 sachets (or 1 tablespoon of vanilla extract).
- Nutmeg: 1/2 teaspoon (grated, for classic flavor).
- Salt: A tiny pinch.
Instructions
1. Prepare the peanuts:
- Roast the peanuts until golden, remove the skin and blend until you get a very fine powder or thick paste.
2. Work the butter and sugar:
- In a large bowl, mix the softened butter with the sugar and vanilla sugar.
- Beat vigorously (by hand or with a mixer) until the mixture is creamy and white.
3. Add the eggs:
- Add the eggs one by one, beating well after each addition to keep the dough smooth.
4. Incorporate the peanut base:
- Add the finely ground peanuts and grated nutmeg. Mix well. The aroma must be very strong at this point!
5. Add the dry ingredients:
- Gradually sift the flour and baking powder over the mixture.
- Mix gently until you obtain a thick and homogeneous paste. (Note: this is a heavy dough, which is normal for this type of cake).
6. Cooking:
- Butter a cake mold and dust it with a little flour.
- Pour the batter into the pan and smooth the top.
- Bake in a preheated oven at 180°C for approximately 45 to 55 minutes.
- Tip: Insert a toothpick; If it comes out clean, the cake is ready.
7. Cooling:
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.