Sunday, August 23, 2015

Three Ingredient Peanut Butter Cake - Gluten Free

From the kitchen of One Perfect Bite...This simple, gluten-free cake is for adult lovers of peanut butter. As its name implies, it is made with just 3 ingredients, and while it's easy to make, you'll want to have a stand mixer, or a lot of patience, to get the eggs to the point they need to be before the peanut butter and sugar can be added. You'll also want to use a commercially branded, creamy peanut butter to make this cake. I found this recipe on a blog called Kirbie's Cravings, and I understand it is a riff on a similar cake she made with Nutella. I plan to try that one soon, too. I liked this cake and will make it again. While its texture is more fudgy than cakelike,  it is delicious, and if you like peanut butter you will enjoy this cake. I served ours warm with a scoop of really good vanilla ice cream and used chocolate covered peanuts to dress it up a bit. The cake, which is all about flavor, is not pretty to look at, but appearances aside, it is a wonderful way to end a meal. I do hope you will try it. Here is how this minimalist's cake is made.

Three Ingredient Peanut Butter Cake...from the kitchen of One Perfect Bite courtesy of Kirbie's Cravings

4 large eggs, room temperature
6-oz. commmercial creamy peanut butter (weigh this out on a scale; remember 6-oz. by weight is not the same as 6 fluid oz.)
3/4 cup sugar

1) Generously spray interior surfaces of an 8-inch round springform pan with nonstick spray containing flour, or line bottom of pan with parchment paper and generously grease all surfaces of pan (including parchment liner) with butter. Preheat oven to 350 degrees F.
2) Using whisk attachment, beat eggs on high speed in bowl of an electric stand mixer, until triple in volume, about 8 minutes. Eggs should turn a very pale yellow and become quite thick. Add in sugar and beat for another 2 minutes.
3) Measure out peanut butter into a large mixing bowl. Add in 1/3 of the egg mixture. Gently stir and fold with a spatula in the same clockwise direction until all egg is mixed in and no streaks remain (do not use a whisk or a mixer as they will deflate the eggs too much). Add another 1/3 of egg mixture and stir again until no egg streaks remain. Make sure to scrape bottom of bowl to incorporate any peanut butter that has accumulated there. Pour in remaining third and stir until no streaks remain.
4) Pour batter into springform pan. Bake for 30-35 minutes until knife inserted in the middle comes out clean. Let cake cool before cutting and serving. Cake will initially be puffy and will deflate as it cools. Refrigerate to store, but serve cake warm or at room temperature. Yield: 8 servings.

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