Peanut butter and honey is such a classic combination and for good reason too, it just always tastes great. Although there are three components to these cakes; the cake, the frosting and the honeyed nuts, it’s all super easy to prepare. The peanut butter frosting is very moorish but it’s the honeyed nuts that really finish them off. The nuts don’t take long, but need a watchful eye so they don’t burn.
I haven’t included any extra photos as you don’t need them, everything is very straight forward.
So, here it is.
- ½ cup blanched almonds, chopped
- 1 Tbsp honey(not liquid)
- ¾ cup canola oil
- ¾ cup honey (not liquid)
- ¼ cup caster sugar
- 2 eggs
- ½ cup milk
- ½ tsp vanilla essence
- 2 cups self-raising flour
- Peanut Butter Frosting
- 200g butter, softened
- 3 Tbsp smooth peanut butter
- 3¼ cups icing sugar
- Using a spoon, blend the chopped nuts and honey together until the nuts are well coated.
- Place the nuts on an oven tray, lined with baking paper.
- Bake on a lower heat, 140C, for about 15 minutes. You will need to stir them about twice during this process. They can burn very easily, so keep an eye on them. You want them to be golden brown.
- Set them aside to cool down.
- When cool, chop them up to a finer consistency.
- Lightly grease and flour a 12 capacity mini cake, cake tin.
- In a medium bowl, beat together the oil, honey and caster sugar until combined.
- Beat in the eggs, milk and essence, followed by the flour, ½ cup at a time.
- Pour into the prepared mini cake tins and bake at 170C for about 20-25 minutes.
- Beat together the butter, peanut butter and icing sugar for 3-5 minutes until light and fluffy.
- Please note!!! I levelled off the tops of the cakes before I piped the icing on, not much, just enough to give it a more even appearance.
- You can now pipe the frosting onto the cakes and sprinkle/push some honeyed nuts into the frosting.