- 240 g flour
- 1 T baking powder
- 1/2 t salt
- 60 g butter, plus extra for greasing
- 100 g white sugar
- 50 g brown sugar
- 1 free-range egg
- 250 g smooth peanut butter
- 1 t almond extract
- 1 cup milk
Preheat the oven to 180°C. Sift the flour, baking powder and salt together. In a separate bowl, cream the butter and sugar for 5 minutes using a hand-mixer, then add the egg, peanut butter and almond extract.
Cream until pale and fluffy. Add the flour to the creamed mixture and combine to form a thick, crumbly mixture. Slowly pour in the milk while mixing at a low speed.
Place the batter into a greased 22-cm loaf tin and spread evenly. Bake for 45 minutes, remove from the oven, then cover with tinfoil, shiny side facing outwards.
Bake for a further 45 minutes, or until a skewer inserted comes out clean. Pop out of the tin and allow to cool on a wire rack. Enjoy with butter and jam, if you like.