Ingredients for 26 cm diameter ring pan:
Base
- 120 g
- 3 pcs
- 180 g
- 150 g
- 100 g
- 250 g
- 1 tsp
- 1/4 tsp
- 1/4 tsp
Recipe:
Ingredient Notes:
- Peanut Butter. Use either store-bought or homemade creamy peanut butter.
- Eggs. You need medium eggs weighing 50-55 grams without the shell. It is best to bring them to room temperature before adding them to the batter.
- Sugar. Regular white granulated sugar works perfectly. You don’t even need the finest grain. Even fairly coarse crystallized sugar dissolves well in the batter.
- Flour. Use regular all-purpose flour.
- Yogurt. The batter calls for Greek yogurt. As an alternative, you can use sour cream.
- Vegetable oil. Any refined vegetable oil can be used. If you prefer, you can replace it with melted butter with 80-84% fat content.
Combine sugar, eggs, yogurt, peanut butter, and vegetable oil in a bowl. Whisk until smooth.

Add salt and flour sifted with baking powder and mix.

Pour into a greased pan and place in an oven preheated to 180°C (355°F). Bake until done, about 45 minutes.
Remove the cake from the pan, cool and serve.

Happy teatime!

Hello!
Can I bake this cake in a standard loaf pan? Is it okay to add some chocolate chips?
Hi Martha!
Yes, you can absolutely bake it in loaf pan. The batter should be perfect for a standard loaf pan about 30×10 cm, or roughly 12×4 inches.
And absolutely, chocolate chips are a great addition – you may use bittersweet or semi-sweet.