Peanut Butter & Caramel Cake

Saved BBC Good Food recipe. A suitable thick caramel/toffee sauce may replace dulce de leche.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Butter and line two 20 cm sandwich tins. Preheat to 180°C, fan 160°C. Beat butter, 3 tbsp peanut butter, eggs, caster sugar and yoghurt until smooth and creamy. Fold in flour, divide between tins and bake for 30 minutes until risen and golden.

Step 2

Toss peanuts with icing sugar and 2.5 ml water until coated. Spread on a non-stick tray. Cool cakes in tins for 5 minutes, then turn onto a rack to cool completely. Increase oven to 200°C, fan 180°C, and roast nuts for 10 minutes, tossing a couple of times, until glossy and caramelised. Tip onto a lightly buttered plate.

Step 3

Melt chocolate with milk over simmering water or microwave on high for about 1 minute, then stir smooth and cool.

Step 4

Spread one sponge with 2 tbsp peanut butter and dulce de leche. Top with the second sponge, spread chocolate topping over and scatter with caramelised peanuts.