Deliciously easy cake that supports farming communities...
Bambara Groundnut Cake
What are Bambara groundnuts?
groundnut, also known scientifically as Vigna subterranean, is a wonderful
legume. It is native to West Africa and is grown at a low level extensively
throughout sub-Saharan Africa. The crop is also grown in Southeast Asia, across
regions in Thailand and Indonesia.
Bambara groundnut has been consumed in various forms: eaten whole as snacks
(cooked by boiling, roasting, frying); mixed into porridges and breads as
How to make Bambara groundnut flour:
(we took the liberty to make it for you and here is how we've done it)
- Soak Bambara
groundnuts overnight with hot water
- Peel off the skin the following day
- Boil the Bambara groundnuts for 15 minutes
- Then air-fried at 130ᵒC for about 2 hours
- Then they were
grounded into flour
You might wonder what you can do with the Bambara groundnut flour from
the Giving Tree?
We have tested this easy Bambara groundnut cake recipe for you!
60g plain flour
56g roasted Bambara groundnut flour
1/2 teaspoon salt
1 teaspoon baking powder
3 large eggs
115g unsalted butter
Preheat oven at 180ᵒC for about 15 minutes and place the oven rack in the centre of the oven. Line the bottom and sides of a 20 cm square baking pan with parchment paper. Butter the parchment paper.
In the bowl of your electric stand mixer (or with a hand mixer), mix the unsalted butter and the sugar until smooth.
Add the eggs, one at a time, beating until incorporated.
In a separate bowl, whisk the Bambara groundnut flour with the plain flour, baking powder and salt. Add the dry ingredients to the egg mixture and beat just until incorporated.
Bake at 180ᵒC for about 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Remove from oven and let cool on a wire rack.