peanut butter and kaya cake

When FIL gave us another container of kaya from Chin Mee Chin, I could not resist the temptation to bake a cake using the kaya.

Kaya is our local equivalent of jam, I would say. There are various recipes for making kaya but the simplest recipe that I was given years ago (by my friend, EK, if I recall correctly) is equal portions of egg, coconut milk and sugar.

Due to the thick consistency of the Chin Mee Chin kaya, whenever I use it to bake cakes or muffins, the cakes / muffins are very moist and delicious.

As for the peanut butter, I used chunky peanut butter. If you only have creamy peanut butter at home, you may like to add some chopped peanuts.

When I removed the cake pan from the oven, the lovely aroma of peanut butter waffled throughout our entire kitchen. Yummy!

INGREDIENTS

220g plain flour

3/4 tsp bicarbonate of soda

1/2 tsp salt

100g castor sugar

50g butter (softened)

2 eggs

1/2 cup kaya

1/2 tsp pandan essence

150ml low fat milk

100g chunky peanut butter

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Grease and flour an 9" round cake pan. Set aside.

3. Sift the plain flour, bicarbonate of soda and salt in a bowl. Set aside.

4. Cream the sugar and butter in a mixing bowl using an electric mixer until light and fluffy.

5. Add the eggs, one at a time, mixing well with each addition.

6. Add the kaya, pandan essence, milk and peanut butter and mix well.

7. Fold in the flour mixture using a wooden spatula and stir until the flour disappears into the batter.

8. Pour the batter into the prepared pan.

9. Bake for 40 - 45 minutes or until a skewer inserted in the middle of the cake comes out clean.