Chocolate peanut squares
This is a wonderfully nourishing cake to take on a winter tramp or to a working bee. Either way, you'll only be left with crumbs!
- Preheat the oven to 175 degC. Take a shallow baking tin, measuring 30 x 20cm. Unless the tin has a non-stick surface, lightly grease the sides and line the bottom with baking paper. Put the peanuts into a processor and pulse until they are reduced to very fine granules. Add the baking powder and salt and pulse again to mix. Break the eggs into a large mixing bowl and add the sugar. Whisk until light and fluffy. Thoroughly mix in the peanut mixture. Spread the mixture evenly in the baking tin and bake for about 25 minutes until firm and lightly browned around the edges.
- When the cake is baked and while it is still hot, brush the jam over the surface. When the cake is almost cold, break the chocolate into a small bowl and add the butter. Set the bowl over hot, but not boiling, water until the chocolate has almost melted. Stir the chocolate and butter together and spread or brush over the apricot jam, allowing some of the jam to show through the chocolate. Cut into large squares. Makes 24 large squares.