COFFEE AND PEANUT BUTTER CAKE

Preparation time 30 mins Cooking time 1 hour 30 mins Serves 10

Cooking oil spray, to grease 200g digestive biscuits, crushed 150g unsalted butter, melted 6 free-range eggs, separated 250g block cream cheese, chopped 1 cup crunchy peanut butter

¾ cup dark brown sugar

½ cup sour cream

3 tsp vanilla extract

1 cup caster sugar

1 cup self-raising flour

2 Tbsp cocoa powder

2 Tbsp very strong coffee,

at room temperature 300ml thickened cream, whipped Sugared peanuts and raspberries,

to serve

STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Grease and line a 24cm springform cake tin. Put biscuits, half the butter and 2 of the egg whites in a medium bowl and mix until well combined. Press into base of prepared tin and bake for 10 minutes. Chill until set. STEP 2 Put cream cheese, peanut butter, brown sugar, sour cream,

4 of the egg yolks and half the vanilla in the bowl of a food processor, and process until smooth. Pour cream cheese mixture over biscuit base in tin, and bake for

35-40 minutes, until just set.

STEP 3 Increase oven to 190°C. Combine remaining yolks and whites in the bowl of a stand mixer, add caster sugar and remaining vanilla, then beat on high speed with the whisk attachment for 10 minutes, until very light and smooth. Sift flour and cocoa together, then mix in gently, alternating with coffee and remaining butter. Pour over cheesecake, then bake for 35-40 minutes, until just set. Cool completely before removing from tin, then use a spatula to spread whipped cream over the top. Sprinkle with candied peanuts and raspberries. Serve.

Coffee and peanut butter cake Can you live without peanut butter and coffee? Of course not! So it makes sense to use them to craft an incredible cake. And the results are… amazing!