Sweet Maple Marshmallow & Peanut Butter Cake



marshmallow cake


peanut butter cake

_ Sweet Maple Marshmallow & Peanut Butter Cake


110g unsalted butter

3/4 cup smooth peanut butter

1/2 cup brown sugar

1/2 cup white sugar

4 eggs

1 cup cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup milk

1/2 cup buttermilk


Preheat the oven to 180'c. Grease a cake tin of choice - I used a bundt tin. If you decide to use a bundt tin, be sure to lightly flour the inside after spraying to avoid the cake sticking. Beat the butter, peanut butter and sugars in a standing mixer until pale. Add the eggs one at a time and scrape down between additions. Sift the flour, baking powder, and baking soda together in a separate bowl. Add the milks and flour mixture into the peanut butter mix, alternating and scraping down until combined. Pour the mixture into the prepared cake tin and bake for 40-45mins until a skewer inserted into the middle comes out clean. Allow to cool before topping with maple syrup marshmallow, chopped toasted peanut, and coconut. 


For the marshmallow:

3 egg whites

1/2 cup maple syrup


Beat the egg whites until stiff peak. Often recipes tell you to take it to soft peak but I like to take it a little further, otherwise, I find there is a far greater likelihood that your mixture ends up a flop instead of beautiful stiff marshmallow peaks. Heat the maple syrup until bubbling and cook for 2mins. Slowly add the hot syrup to the egg whites in a slow steady stream. Continue to beat until the mixture is completely cool. 

September 08.