Ingredients:
For the Cake:
3 eggs
150g (¾ cup) sugar
150g (⅔ cup) melted butter
175g (1 cup, 3 tablespoons) plain flour
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon almond essence (optional)
3 tablespoons plain yogurt
50g (¼ cup) peanut butter
Chocolate sprinkles, to taste
For the Peanut Butter Drip:
100g white chocolate
1-2 tablespoons milk
2 tablespoons peanut butter
Instructions:
Preheat Oven:
Preheat your oven to 170°C (338°F). Grease and line a 21x11x6 cm (2 lb) baking pan.
Prepare the Batter:
In a large bowl, whisk together the eggs and sugar until creamy, about 3 minutes.
Add the melted butter and whisk for another minute until well combined.
Gradually add the plain flour and baking powder to the mixture, and gently mix until just combined.
Add the plain yogurt and peanut butter to the batter, mixing well.
Stir in the vanilla extract and almond essence (if using), and fold in the chocolate sprinkles gently.
Bake the Cake:
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Prepare the Peanut Butter Drip:
In a microwave-safe bowl, combine the white chocolate and milk. Microwave for 30 seconds, stirring until smooth.
Add the peanut butter to the melted chocolate mixture and stir until fully combined.
Decorate the Cake:
Once the cake has cooled, pour the peanut butter drip over the top, allowing it to drizzle down the sides.
Let the drip set slightly before serving.
Serving Suggestions:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Garnish with extra chocolate sprinkles or crushed peanuts for added texture.
Cooking Tips:
Make sure to whisk the eggs and sugar thoroughly to incorporate air, which helps create a light and fluffy cake.
Allow the cake to cool completely before adding the peanut butter drip to prevent it from melting too quickly.
Nutritional Benefits:
Peanut butter adds healthy fats and protein to the cake.
The use of yogurt helps to keep the cake moist while adding a slight tanginess that balances the sweetness.
Dietary Information:
This cake contains dairy, gluten, and nuts.
For a dairy-free option, substitute the butter, milk, and yogurt with dairy-free alternatives.
Storage:
Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate the cake, and bring it to room temperature before serving.
