Eggless butterscotch peanut cake



Wheat flour=200gms

Corn flour= ½ tbsp

Baking powder = 1tsp

Baking soda = ¼ tsp

Pinch of salt

Coarsely chopped roasted unsalted peanuts = 35gms

Chopped coarsely butter = 150gms

Brown sugar = 165gms

Fresh cream  = 60ml

Curds= 100 ml.

Vanilla essence = ½ tsp

Butterscotch essence = 2 or 3 drops.

Butter scotch icing:

Butter  = 50gms

Brown sugar = 110gms

Milk = 2 tbsp

Icing sugar = 160gms

Vanilla essence = ¼ tsp

Butter scotch essence = 1 or 2 drops


  • Preheat the oven @ 160degrees. Grease 8 inches heart shape pan or 9 inches square or round pan and dust it with flour.
  • Combine butter + sugar + cream in medium saucepan, stir over heat until sugar dissolves, bring to the boil. Reduce heat , simmer, uncoverd, 2 minutes. Cool it for 10 mins.
  • Sieve wheat flour + corn flour + baking powder + baking soda + salt 3 to 4 times from a little height .
  • Stir in the dry ingredients into the butter sugar mixture . donot over mix.
  • Add peanuts + vanilla essence + butter scotch essence and just mix , pour the batter into the prepared caked tin and bake it for 25 mins/ a skewer stick inserted at the centre comes our clean.
  • You can try it with cashew nuts or almonds or hazelnuts instead of peanuts.
  • Mean while , make butter scotch icing.
  • Stir butter + sugar + milk in small sauce pan over low heat until smooth, bring to the boil. Remove from heat, stir in sifted icing sugar + vanilla essence + butterscotch essence. Cool it for few minutes and spread it on the cake, leave to set before cutting.


2 thoughts on “Eggless butterscotch peanut cake

  1. Sir, the baking temperature of 180• C is for OTG or Convection oven ? Pls advise so I can according adjust the temperature in my convection fan oven. Thankyou

Leave a Reply

Your email address will not be published. Required fields are marked *