- ½ pound of roasted peanuts
- 6 tablespoons of wheat flour
- ½ teaspoon of baking powder
- 10 eggs
- 1 ¼ cups of sugar
- 1 teaspoon of vanilla
Peel the peanuts and lightly toast them. Then grind them and set them aside to mix with the flour.
Preheat the oven to 375ºF (190ºC).
It is recommended to use a 25 cm diameter mold, preferably a springform one. Line the bottom with baking paper, and if you don't have any, lightly grease it with butter and then dust with flour to create a thin layer.
Sift the wheat flour and mix it with the baking powder and the ground peanuts that you had set aside.
In another bowl, separate the egg whites from the yolks, one by one, to prevent any bad eggs from contaminating the others. Beat the yolks until they change color, gradually adding the sugar.
The recipe can be made with either white or brown sugar, but it tastes better with white sugar.
Add the vanilla to the egg yolks that have been whipped with sugar. Then, gently fold in the previously beaten egg whites until they reach stiff peaks. Mix until everything is well combined, and then start adding the flour using folding motions.
Pour the mixture into the mold. Bake for 45 minutes. Keep in mind that this time can vary due to many factors. To check if your peanut cake is ready, insert a toothpick into the center; it should come out dry. If it does not, let it bake for a few more minutes, but lower the heat intensity of your oven.
Let the cake cool before removing it from the mold. I hope you enjoy it!
Enjoy your meal!