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Sorghum and Peanut Cake
A unique and flavorful cake made with sorghum flour, ground peanuts, and a hint of sweetness. This cake offers a taste of traditional Basotho baking, often enjoyed with tea or coffee.
ð§ ææ
- 1.5 cups Sorghum flour
- 1 cup All-purpose flour
- 0.5 cup Ground peanuts(unsalted, finely ground)
- 1 cup Sugar(granulated)
- 2 tsp Baking powder
- 0.5 tsp Salt
- 2 large Eggs
- 1 cup Milk
- 0.5 cup Vegetable oil
- 1 tsp Vanilla extract
- 2 tbsp Peanut butter(for glaze (optional))
- 0.25 cup Powdered sugar(for glaze (optional))
ðšâð³ äœãæ¹
- 1
Preheat oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
- 2
In a large bowl, whisk together the sorghum flour, all-purpose flour, ground peanuts, sugar, baking powder, and salt.
- 3
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- 5
Pour the batter into the prepared cake pan and spread evenly.
- 6
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- 8
Optional glaze: Whisk together peanut butter and powdered sugar with a tablespoon of milk or water until smooth. Drizzle over the cooled cake.
ð¡ ããã®ã³ã
- âEnsure the peanuts are ground finely to avoid a gritty texture in the cake.
- âSorghum flour can be dense, so avoid overmixing the batter.
- âFor a richer peanut flavor, you can add a tablespoon of peanut butter directly into the cake batter.
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- Add a teaspoon of cinnamon or cardamom to the dry ingredients for warmth.
- Substitute some of the all-purpose flour with almond flour for a different texture.
- For a sweeter cake, increase the sugar slightly or use a honey-sweetened glaze.