Groundnut cake

🥜 Crisp roasted-peanut caramel confection, twelve small portions, no flour and no oven cake.

Ingredients

• 150 g ready-to-eat roasted unsalted skinless peanuts
• 150 g white sugar
• 40 ml drinking water
• 5 ml neutral oil for equipment

Preparation

Prepare a stable tray with a food-safe silicone mat rated for hot caramel. Lightly oil a heatproof spatula with the 5 ml oil. Have peanuts ready.

Heat sugar and water gently in a heavy pan until dissolved. Boil without spoon-stirring to pale amber caramel, about ten to twelve minutes depending on equipment.

Remove from heat and carefully stir in peanuts with the heatproof spatula, coating quickly without touching hot sugar.

Immediately pour onto mat and spread fairly thin with oiled spatula, never hands or fragile equipment.

Cool completely about thirty minutes, longer if centre remains warm. Break cold sheet into small shards and divide all into twelve equal portions.

Serve one small portion each. Store completely cold shards in a dry airtight box. Fifteen-minute cooking time includes caramel, mixing and spreading.