Peanut Cake with Raisins

Spread the peanuts evenly on a baking sheet and toast in a preheated 175°C (350°F) oven for 8-10 minutes, stirring halfway, until fragrant and slightly darker. Set aside to cool completely. Once cool, rub them in a clean kitchen towel to remove any loose skins.

Lower the oven to 160°C (325°F). Grease an 8-inch (20 cm) square baking pan and line with parchment paper, leaving overhang on two sides for easy removal.

Place the cooled peanuts in a food processor and pulse until coarsely chopped, with a mix of fine pieces and small chunks. Transfer to a bowl.

In a large mixing bowl, beat the softened butter and brown sugar until light and creamy, about 2-3 minutes. Add the eggs one at a time, beating well after each. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, cinnamon (if using), and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped peanuts and raisins with a spatula until evenly distributed.

Spread the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean. The top should be golden brown.

Let the cake cool in the pan for 10 minutes, then use the parchment to lift it out onto a wire rack to cool completely. Once cool, cut into 12 squares.