Sunday, September 7, 2008
The whole family will be nuts about these American-style peanut butter and maple syrup squares and may even demand you make two batches! Cake recipe makes 15 squares.
4 ounces (100 g) butter
4 ounces (100 g) soft light brown sugar
4 tablespoons crunchy peanut butter
4 tablespoons maple syrup
2 eggs, beaten
4 ounces (100 g) self-rising (raising) flour
2 ounces (50 g) raisins
3 ounces (75 g) unsalted peanuts, roughly chopped
Icing sugar, for dusting
1. Preheat the oven to 350 degrees F (180 degrees C). Cream together the butter and sugar. Add the peanut butter and maple syrup and beat in well.
2. Beat in the eggs gradually with 2 teaspoons of the flour. Fold in the remaining flour and add the raisins and 2 ounces (50 g) of the chopped peanuts. Pour the mixture into a 10 x 6 inch (25 x 15 cm) lined cake tin. Sprinkle with the remaining chopped peanuts. Bake in the oven for 35-45 minutes.
3. Allow the cake to cool slightly in the tin. Turn out onto a wire rack and leave to cool. Dust with icing sugar and cut the cake into squares.