How to make groundnut sugar cake

Groundnut sugar cake is a traditional Ghanaian dessert made with groundnuts, eggs, and granulated sugar. The cake is usually deep-fried in palm oil to give it a crunchy exterior.

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I’m simply in a temper for all these West Indian goodies nowadays huh? *whimpers* I actually miss house so I suppose I’m simply digging up the whole lot that jogs my memory of the Caribbean. Right now, I’m sharing this recipe for peanut sugar truffles, West Indian model. After I first confirmed peanut sugar truffles to my American pals, I keep in mind one in all them saying “Oh that’s the same thing as peanut brittle” *gasps* It in all probability is shut in appears to be like or preparation however I feel peanut sugar cake is in a category of its personal. Coconut and groundnut (peanut – I desire to name it groundnut) sugar truffles are staples in Caribbean tradition. I keep in mind as a little bit woman, I used to save lots of up my cash to go purchase a bag with two groundnut sugar truffles from the women below the Constructing & Mortgage Constructing in St. Vincent. After I went house on my final journey, I made certain the primary day I used to be on the town, to get groundnut sugar truffles from them. Final week, with all of the groundnuts that I had right here that my MIL despatched from Georgia, mixed with my lacking house, I made a decision to make groundnut sugar truffles. I scoured the net and requested virtually a dozen of my pals for a recipe. Each instructed me that they didn’t know find out how to make it however their grandma or mother would. As a result of I couldn’t wait any longer for any of them to get again to me with excellent news from their grandmas or moms, I made a decision that I needed to experiment and do it alone. I knew it required roasted peanuts, sugar, ginger and water however what proportions and in what order of preparation – no clue. Fortunately, my hunches had been proper. Right now, I provide you with peanut/groundnut sugar truffles!


Reading: how to make groundnut sugar cake

I needed to roast my peanuts first as a result of they had been uncooked


To roast: I positioned them on a baking sheet lined with foil paper in a single layer within the oven for 10 minutes at 375 levels. On the 5 minute mark of them cooking, I stirred them round a little bit then allow them to end up for one more 5 minutes. They are going to proceed to prepare dinner as soon as faraway from oven. As soon as cooled, I needed to rub them collectively to take away the purple casing. This took some time!

Substances: 2 1/2 cups roasted peanuts 4 tbsp minced or grated ginger (I loveeeee my suagr truffles after they’re gingery) 3 cups white granulated sugar (See Notes) 1 cup water 1 tsp vanilla extract or essence

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Technique: 1. In a big pot, add water and permit it to warmth for a minute 2. Add sugar and let dissolve. Stir always.

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3. After about 2 minutes, add grated ginger and vanilla extract/essence 4. Boil till water is sort of gone and the sugar resolution is thick and sticky. This was about 6-8 minutes for me.

(Sugar and water boiling away)


5. Place a sheet of parchment paper on kitchen counter or baking tray. 6. Add peanuts and stir the combination within the pot with a big spoon for about 2 extra minutes. Be certain that it doesn’t keep on with the underside of pot.

(Simply dumped in roasted groundnuts)


7. Use the spoon to scoop out combination to create vast mounds on the parchement paper. 8. Every mound ought to be positioned in a separate heap on the parchment. Don’t allow them to contact as a result of as soon as they harden, the sugar turns into loopy glue of some type.

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9. Let the sugar truffles cool and harden for about half-hour.




Notes: * I do know the recipe calls for lots of sugar however belief me. I actually used 3 1/2 cups and that labored nice for me. ** I wished mines to be thick and nutty (nuts on prime of nuts) however be happy to make yours skinny then add nuts when water is half gone. When scooping them out unfold them wider on the baking sheet in a single layer. *** PLEASE, I’m begging you, don’t succumb to the urge to lick any of the sugarry substance that’s effervescent within the pot. A number of occasions I took a spoon after which smeared my finger in it to style the sweetness and I used to be burnt. My good friend Oeteka did the identical factor when she tried this recipe and burned herself twice. If you happen to take out some to taste-test, let it cool some time. PLEASE.

Right here’s a pic of 1 I had on my trip in St. Vincent. This one had the nuts on a single layer and presumably much less sugar.


Bye For Now…..

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