Recipe
Peanut Panetela
Fluffy peanut panetela made with ground peanuts, eggs beaten to stiff peaks, and vanilla. A homemade Cuban sweet ideal for dessert or breakfast.
- Preparation15 min
- Cooking45 min
- Total time1 h
- Servings1 25 cm panetela (8 servings)
- DifficultyMedium
This is a very handy recipe that in Cuba serves as both dessert and breakfast. It is not one of the most common, but it has followers in all provinces, especially among peanut lovers.
Ingredients
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Method
- Shell the peanuts and toast them lightly. Then grind them and set aside.
- Preheat the oven to 375 ºF (190 ºC).
- Prepare a 25 cm diameter pan, removable if possible. Line the bottom with parchment paper or, if you don't have it, grease it lightly with butter and dust it with flour until forming a thin layer.
- Sift the wheat flour and mix it with the baking powder and the ground peanuts you set aside.
- Separate the egg whites from the yolks, cracking each egg separately into a separate container so that, if one is bad, it does not contaminate the rest.
- Beat the yolks until they change color and add the sugar little by little.
- Add the vanilla to the yolks beaten with sugar.
- Beat the whites to stiff peaks and add them to the yolks. Beat until everything is incorporated.
- Incorporate the flour and peanut mixture little by little, with folding movements.
- Pour the mixture into the pan and bake for about 45 minutes. The time may vary depending on the oven.
- Check if it is ready by inserting a skewer in the center: it must come out dry. If not, leave it for a few more minutes, but lower the oven temperature.
- Let the panetela cool before taking it out of the pan. Enjoy!
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