Those peanut sweets that I used to eat were very sticky and many could not bite. I wanted to make a cake with peanuts on the bottom. I didn't expect to make it.
Toffee peanut cake method:
1. Make the bottom first. After butter is cut into small pieces and softened, add sugar and whisk until light and fluffy.
2. Add the eggs in two parts and beat well. Mix low gluten flour and baking powder, sift into butter, turn over with a rubber scraper to make batter.
3. Lay the batter in a 7-inch square mold (side length is about 18cm) with a thin layer of butter on the inner wall (outside the formula), and press it with a spoon back.
4. Put the mold in the middle layer of the oven which has been preheated to 175 degrees. Bake for 20-25 minutes until the surface turns light golden yellow.
5. Make toffee peanut stuffing. Brown sugar, syrup, lemon juice and butter cut into small pieces are all put into a small pot and heated over low heat.
6. Heat and stir until butter dissolves and brown sugar slowly dissolves. Continue to heat until boiling, then keep a small fire and cook for 2 and a half minutes. When stirred, stir properly, so that the butter and brown sugar are fully fused and rich foam.
7. After cooking, pour in the roasted peanuts, turn off the heat, and stir evenly to form toffee peanuts filling. Pour the toffee peanut stuffing into the bottom of the cake baked in step 5 while it's hot, and press with the back of the spoon to make the toffee peanut stuffing evenly spread on the bottom of the cake (this step must be hot, and be careful to scald your hands). Put the mold in the oven again, bake at 175 ℃ for 8 minutes, take it out and cool it, demould it and cut it into small pieces.