Jugu Cake

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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 2 cups groundnuts with the skins on, roasted for five to seven minutes in the oven – 325°F, 170°C, gas mark 3 – until they release their aroma and change colour slightly
  • 1 tsp vanilla essence
  • 5 cups plain white flour
  • 2 cups sugar
  • 4 tsp baking powder
  • 2 eggs
  • ½ cup sunflower oil
  • ½ cup milk


  • Grind the groundnuts to small-chunk size – some will turn to powder, it doesn’t matter at all.
  • Mix the dry ingredients, then bind with oil, milk and egg.
  • Grease and flour a flattish baking tin, and press dough flat into it.
  • Score into the mixture, quite deep, making squares or diamond shapes.
  • Bake at 350°F, 180°C, gas mark 4 for an hour, then test it is cooked to dry.
  • Remove from tin on to a flat board and cut into pieces before it cools.
  • This is so delicious, a flat cake tasting of peanuts, nothing like it. Especially with a cup of masala tea.