This delicious peanut butter loaf cake requires very few ingredients and is very easy to make. Make sure to carefully fold in the whisked eggs whites, in order to prevent knocking out as much air as possible.
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Yields:
8 serving(s)
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Cal/Serv:
321
Ingredients
For the cake
150g
peanut butter (crunchy or smooth)
150g
caster sugar
3
medium eggs, separated
50ml
milk
100g
self-raising flour
50g
milk, dark or white chocolate chunk
For the drizzles, optional
1Tbsp.
peanut butter
1/2Tbsp.
icing sugar
1Tbsp.
strawberry jam
Directions
Step 1Preheat oven to 180ºC (160ºC fan) mark 4 and line a 900g loaf tin with baking parchment. For the cake, in a medium bowl mix peanut butter, sugar, egg yolks and milk until combined. Stir in flour.
Step 2In a separate bowl whisk egg whites until they hold stiff peaks. Using a large metal spoon, fold egg whites into the peanut butter mixture, followed by most of the chocolate chunks.
Step 3Scrape into prepared tin and scatter over remaining chocolate chunks. Bake for 40-43min, or until golden and springy to the touch. Transfer to a wire rack to cool completely.
Step 4To make the drizzle, mix the peanut butter, icing sugar and enough water to get a drizzling consistency. In a separate bowl, mix the jam with a spoon to slacken. Drizzle both separately over cooled cake. Serve.
GH TIPS:
This recipe can be stored in an airtight container at room temperature for up to 3 days.
This would also work really well with almond butter if you wanted a slightly different taste to peanut butter.
Feel free to use any other jam flavour you prefer. Almond butter and apricot jam are a lovely combo in this recipe!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
