Dessert

Peanut Cake with Honey

Prep

15 min

Cook

35 min

Servings

JamaicanEasySnackVegetarianGluten FreeDairy Free

About this dish

This Jamaican peanut cake is a dense, sweet loaf made with roasted peanuts and honey, perfect for a snack or dessert. It's a traditional treat that showcases the rich flavor of peanuts with a natural sweetness.

Ingredients

UK and US measurements are both included for every recipe.

raw peanuts

protein

200 g

Imperial: 1 1/2 cups

honey

liquid

120 ml

Imperial: 1/2 cup

cornmeal

grain

100 g

Imperial: 3/4 cup

coconut milk

liquid

240 ml

Imperial: 1 cup

vanilla extract

seasoning

5 ml

Imperial: 1 tsp

cinnamon

spice

2 g

Imperial: 1/2 tsp

salt

spice

1 g

Imperial: 1/4 tsp

Method

Toast peanuts

10 min

Preheat oven to 350°F (175°C). Spread peanuts on a baking sheet and toast for 10 minutes, stirring once, until fragrant. Let cool, then chop roughly.

Mix dry ingredients

2 min

In a large bowl, whisk cornmeal, cinnamon, and salt.

Combine wet ingredients

2 min

In a separate bowl, stir together honey, coconut milk, and vanilla.

Make batter

3 min

Pour wet ingredients into dry, add chopped peanuts, and mix until combined. Batter will be thick.

Bake

35 min

Grease a 9x5 inch loaf pan. Transfer batter to pan and smooth top. Bake until golden and toothpick inserted in center comes out clean, about 35 minutes.

Cool and serve

10 min

Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Serve slices drizzled with extra honey if desired.

Equipment

Oven
9x5 inch loaf pan
Mixing bowls
Wire rack
Baking sheet

Nutrition facts

360 kcal

Calories

8 g

Protein

34 g

Carbohydrates

16 g

Fat

3 g

Fiber

80 mg

Sodium

Tips

For extra depth of flavor, use dark honey or add a pinch of nutmeg with the cinnamon.
If you prefer a sweeter cake, add 2 tbsp sugar with the dry ingredients. But this cake is not supposed to be too sweet—the honey and peanut shine here.
You can sprinkle a few chopped peanuts on top before baking for a crunchy crust.

Serving suggestions

Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

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Recipe by

Aaliyah Campbell

Specialises in Jamaican cuisine

Aaliyah learned jerk chicken from her uncle in Kingston and hasn't looked back. Her secret is burning the scotch bonnets just a little.

Describe yourself in three words: Laid-back but fiercely protective of proper spice levels.