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Fonio and Peanut Cakes
These delightful Fonio and Peanut Cakes are a sweet and savory treat, perfect for an afternoon snack or a light dessert. They combine the nutty flavor of fonio grain with the richness of peanuts, offering a unique texture and taste.
๐ง ์ฌ๋ฃ
- 2 cups Fonio flour
- 2 cups All-purpose flour
- 1.6 cups Sugar(adjust to taste)
- 1 cup Water
- 0.25 cup Margarine(melted)
- 1 large Egg
- 0.875 cup Milk powder
- 1.125 tbsp Active dry yeast
- 1 tsp Vanilla extract
- 1 cup Peanuts(finely ground)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large bowl, combine the fonio flour and all-purpose flour. In a separate bowl, whisk together the sugar, water, melted margarine, egg, milk powder, active dry yeast, and vanilla extract.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure the yeast is fresh for proper rising. - 2
Pour the wet ingredients into the dry ingredients and mix until a smooth, slightly wet batter forms. Fold in the finely ground peanuts.
๐ก ์ ๋ฌธ๊ฐ ํ: The batter will be quite wet; this is normal. - 3
Grease a mini muffin tin. Spoon the batter into the muffin cups, filling each about halfway.
- 4
Preheat oven to 175ยฐC (350ยฐF). Bake for 10-15 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- 5
Let the cakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThese cakes are best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
- โFor a less sweet version, reduce the sugar amount.
- โYou can add a pinch of cinnamon or nutmeg to the batter for extra flavor.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add raisins or dried cranberries to the batter.
- Top with a simple glaze made from powdered sugar and milk.