Recipe: Peanut perfection

Go nutty for this dessert! This week Mercy Fenton has whipped up a Peanut Butter Cake with White Chocolate Ganache and Peanut Glaze
Recipe: Peanut perfection
Peanut Butter Cake with White Chocolate Ganache and Peanut Glaze.

This is a very unusual cake but it is easy to make and, once baked, it has a beautiful, moist, rich crumb. The peanut glaze on the top adds a little bite and the rich white chocolate ganache in the centre is the perfect match for the cake.

Peanut Butter Cake with White Chocolate Ganache and Peanut Glaze


240gr cream flour

400gr sugar

1 teaspoon bread soda

½ tsp salt

240ml water

175gr butter, cubed

125gr chunky peanut butter

60ml sunflower oil

2 large free-range eggs at room temperature

120ml buttermilk

1 tsp vanilla extract


  • Pre-heat the oven to 175C.
  • Butter the sides and base of 2 x 8 inch loose bottom tins and line each with a disk of parchment paper.
  • Sieve together the flour, sugar, bread soda and salt.
  • In a small bowl, whisk eggs, buttermilk and vanilla until blended.
  • Put the water and butter in a small pot and heat to bring just to a boil.
  • Stir in peanut butter and oil until blended.
  • Allow to cool a little and then add to the sifted flour mixture.
  • Next, add the egg mixture to flour mixture, whisking constantly.
  • Divide between the two cake tins and bake in a pre-heated oven until a skewer inserted in centre comes out clean — about 25 to 30 minutes.
  • Once cooked, turn out of the tin onto a wire rack, peel away the parchment and allow to cool.
  • Once the cake is cool prepare the ganache.

White Chocolate Ganache.


150gr white chocolate drops

75ml cream


  • Fill a pot up to 1/3 with boiling water.
  • Put the chocolate drops in a bowl that can sit over the boiled water without touching the water. Put the bowl over the pot.
  • Bring the cream to the boil and pour it over the chocolate drops, let sit for the chocolate to melt.
  • After two to three minutes, stir the chocolate mixture gently until all the chocolate is melted and mixed smoothly in with the cream.
  • Remove from the heat and whisk with a hand whisk to cool.
  • At this stage you can place it in the fridge, whisking every two to three minutes until the mixture thickens.
  • Once the mixture is nicely thick and holding its shape, spread onto the base of one of the cakes.
  • Place the second cake on top, base facing upward so it is nice and smooth.
  • Next prepare the glaze.



100gr icing sugar

85gr evaporated milk

15gr butter

80gr chunky peanut butter

17gr miniature marshmallows

½ teaspoon vanilla extract


  • Place the combined butter, milk and sugar, in a saucepan.
  • Heat gently and bring to a boil, stirring constantly, cook and stir 2 minutes, being careful not to let it catch and burn at sides.
  • Remove from heat, stir in peanut butter, marshmallows and vanilla until blended. Spoon the mixture over the cake, spreading evenly.
  • Cool on a wire rack. Enjoy.

You can email Mercy Fenton at

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