There’s something truly special about a recipe that’s been passed down and shared among friends. Today, I’m excited to share a beloved treat that I adapted from a dear friend—thank you, Tracey! Introducing the Peanut Butter Tandy Cake, now made even better with the wholesome goodness of fresh milled flour. This cake is a nostalgic delight that combines the rich flavors of peanut butter and chocolate in every bite.
A Sweet Trip Down Memory Lane
Growing up, there was always a certain kind of magic in the air when baking a favorite treat. The Peanut Butter Tandy Cake brings back those sweet memories, and I can’t wait for you to experience it too. This cake is perfect for any occasion—whether it’s a family gathering, a potluck, or just a cozy afternoon at home.
Why Fresh Milled Flour?
Incorporating fresh milled flour into this classic recipe not only boosts its nutritional value but also enhances its flavor and texture. Freshly milled flour retains more nutrients and has a richer taste compared to store-bought flour. Plus, there’s something incredibly satisfying about milling your own flour and using it to create delicious baked goods.
The Creaming Method for Perfect Texture
This Peanut Butter Tandy Cake uses the creaming method, a classic baking technique that ensures a light and airy texture. By creaming the butter and sugar together, you incorporate air into the batter, giving the cake a delightful lift and a tender crumb.
The Recipe: Peanut Butter Tandy Cake with Fresh Milled Flour
Let’s dive into the recipe and see how this delightful cake comes together.
Fresh Milled Peanut Butter Tandy Cake
Ingredients
- 125 g wheat, soft
- 125 g grain, spelt
- 200 g eggs 4 eggs
- 320 g sugar
- 10 g vanilla extract
- 50 g extra virgin olive oil
- 2 g sea salt, celtic grey
- 240 g whole milk
- 12 g baking powder
Toppings:
- 240 g peanut butter
- 3 large Hershey’s chocolate bars
- 1 tbsp coconut oil for melting chocolate (10 grams)
Instructions
Prepare the Batter:
- Preheat your oven to 350°F (175°C).
- Grease a cookie sheet or a large baking pan and set aside or use parchment paper on the pan.
Creaming Method:
- In a large mixing bowl, beat together 4 eggs (200 grams), 2 teaspoons vanilla extract (10 grams), a dash of salt (1 gram), 2 teaspoons oil (10 grams), and 2 cups sugar (400 grams) until the mixture is light and fluffy.
Incorporate Wet and Dry Ingredients:
- Gradually add 1 cup milk (240 grams) to the egg mixture, mixing well.
- In a separate bowl, combine 2 cups freshly milled flour (240 grams) and 2 teaspoons baking powder (8 grams).
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Bake:
- Pour the batter into the prepared cookie sheet or baking pan.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Add Peanut Butter:
- While the cake is still hot, spread 1 cup of peanut butter (240 grams) evenly over the top. The heat will help the peanut butter spread smoothly.
- Chill the cake in the fridge for 30 minutes, while you melt the chocolate, to help solidify the peanut butter.
Prepare the Chocolate Topping:
- Melt 2 large Hershey’s chocolate bars (approx. 280 grams total) in a microwave-safe bowl, over a double boiler, or using the “warm” burner on your stove. Mix well.
- Stir in 2 teaspoons of oil (10 grams) to the melted chocolate to make it smooth and shiny.
Finish the Cake:
- Once the peanut butter layer is set, spread the melted chocolate evenly over the top of the cake.
- Allow the chocolate to set at room temperature or place the cake in the refrigerator for faster setting.
Serve:
- Once the chocolate is set, cut the cake into squares or bars and enjoy!
