Glazed Peanut Ring Cake
A soft, fragrant ring cake loaded with roasted peanuts and finished with a smooth glaze and a crunchy topping. Simple to make and perfectly sized for a crowd, it's an irresistible treat for any occasion.
🛒 Ingredients
20 servings
- 1 cup (200 g) granulated sugar
- 3 egg yolks
- 1 cup (200 g) softened margarine
- 2 cups (240 g) all-purpose flour, sifted
- ½ cup (60 g) cornstarch
- 1 cup (120 g) roasted peanuts, skinless and ground
- ½ cup (120 ml) whole milk
- 1 tablespoon baking powder
- 3 egg whites, beaten to stiff peaks
- 1 cup (120 g) powdered sugar
- 1 tablespoon milk
- ½ cup (60 g) roasted peanuts, skinless (for topping)
- Margarine and flour for the pan
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease and flour a 10-inch (25 cm) Bundt pan thoroughly.
- 2
Beat the sugar, egg yolks, and softened margarine together until the mixture is pale and creamy, about 4 minutes.
- 3
With the mixer running on low, alternately add the sifted flour, cornstarch, ground peanuts, and milk until a smooth batter forms.
- 4
Remove from the mixer, stir in the baking powder, then gently fold in the stiff egg whites in three additions with a spatula, keeping the batter light.
- 5
Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then unmold onto a rack and cool completely.
- 6
Mix the powdered sugar and milk until smooth and slightly pourable.
- 7
Drizzle the glaze over the cooled cake, sprinkle with roasted peanuts, and let set 15 minutes before serving.
💡 Chef's Tip
Toast peanuts in a dry skillet over medium heat for 5 minutes before grinding to deepen the flavour. Store under a cake dome for up to 3 days at room temperature.
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