Of which 10.9 g sugars and 4.6 g saturated fat.
No-added-sugar version: 241 kcal and 0.4 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Plant protein (peanuts) · Complete protein (egg) · Choline (egg)
Allergens egg, peanuts
Pé-de-moleque peanut cake (Brazilian spiced peanut cake)
Toasted peanut flavor with cinnamon and cloves, in a rustic cake.
Ingredients
- 120 g (4 oz) peanut flour
- 90 g (3¼ oz) gluten-free oat flour
- 75 g (2¾ oz) roasted peanuts, chopped
- 105 g (3¾ oz) white or brown sugar — no added sugar: 150 g erythritol
- 1 tsp ground cinnamon (3 g)
- ½ tsp ground cloves (2 g) — optional
- 1 tbsp baking powder (14 g)
- 3 eggs (150 g / 5½ oz)
- 120 ml (½ cup) coconut milk
- 73 g (2½ oz) peanut oil (or coconut oil)
- peanut or coconut oil, for greasing
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease a cake pan.
- In a bowl, mix the peanut flour, oat flour, chopped roasted peanuts, sugar, cinnamon, cloves (if using) and baking powder.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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