Eggless Jugu Cake / East African Eggless Peanut Biscotti

This month International Food Challenge drives us to East African Cuisine.  Ramya of  www.lemonkurry.com is hosting this month and challenged us with 4  East African dishes. I have selected Jugu cake from the list.  Little info about East African cuisine and Jugu cake.

East Africa or Eastern Africa is the easterly region of the African continent, which includes Sudan, Eritrea, Ethiopia, Somalia, Djibouti, Kenya, Tanzania, Uganda, Rwanda, Burundi, Seychelles, and Comoros.
The cuisine of East Africa varies from area to area.  Several centuries before, Indians, Arabs, Portuguese settled in Africa brought their foods along with them...So most of African food has their influences. And you won't be amazed to see  chapatti, Biryani and many Indian dishes in their menu list..

Jugu Cake isn't a cake,  it is more like an Italian biscotti with peanuts.   Jugu means nuts and they use peanuts which is easily available in their place. It has been suggested the basic biscotti recipe was brought to East Africa by some Italian explorers long ago and the recipe was Africanized and given a African name. Now let see the recipe..

 

Preparation time: 10 minutes

Baking time: 40 minutes

Cooling time:10 minutes

Adapted from here for Quanto Basto 

Dry Ingredients:

1 ⅔ cups all purpose flour

1 ⅛ cups sugar

1 ¼ tsp baking powder

¼ tsp salt

Crushed roasted peanuts for topping

Wet Ingredients:

¾ cup crunchy peanut butter

¾ cup milk

¼ cup olive oil or any cooking oil

1 tsp vanilla essence

1 egg or 1 tbsp. ground flex seed +3 tbsp. water

Method: 

1. Preheat oven to 350 degree F. Grease and line 9 x 13 baking tray with parchment paper / aluminum foil  or use silpat mat. Keep it aside til use.

Dry Ingredients

2. Combine first four dry ingredients in large mixing bowl.

Flex Seed Mixture

3. Mix 1 tbsp of flex seed with 3 tbsp water and rest it for 2 minutes or until in becomes thickens. If you are    using egg skip this flex seed and water.

4. Combine peanut butter, milk, oil, vanilla and flex seed mixture or egg in a mixing bowl.  Stir until everything combine together.

Wet Ingredients

5. Pour in combined wet ingredients to dry ingredients and mix  together to get a soft dough. Add more flour if your dough is too sticky. I added extra ⅛ cup of flour to get non sticky dough.

Mix Dry and Wet Ingredients

Soft dough

 

6. Divide the prepared dough in to two equal portions and place it on the prepared tray. Gently flatten it to form a logs and top it with crushed peanuts. Bake it in preheated oven  for approximately 30 minutes. After 30 minutes remove the log and cool it for 5 ~ 10 minutes.

Shape in to logs

Bake it for 30 minutes @ 350 deg F

7. Slice the logs in to equal size pieces and arrange it on the tray, so that their inner parts are either touching the tray or exposed to the air, as below.

Cool and slice the logs

Arrange and bake again for 10 minutes @ 350 deg F

8. Bake it again for 10 minutes. Cool and serve with tea or coffee.

PRINT HERE

Jugu Cake

Preparation time: 10 minutes

Baking time: 40 minutes

Cooling time:10 minutes

Dry Ingredients:

1 ⅔ cups all purpose flour

1 ⅛ cups sugar

1 ¼ tsp baking powder

¼ tsp salt

Crushed roasted peanuts for topping

Wet Ingredients:

¾ cup crunchy peanut butter

¾ cup milk

¼ cup olive oil or any cooking oil

1 tsp vanilla essence

1 egg or 1 tbsp ground flex seed +3 tbsp water

Method: 

1. Preheat oven to 350 degree F. Grease and line 9 x 13 baking tray with parchment paper / aluminium foil  or use silpat mat. Keep it aside til use.

2. Combine first four dry ingredients in large mixing bowl.

3. Mix 1 tbsp of flex seed with 3 tbsp water and rest it for 2 minutes or until in becomes thickens. If you are   using egg skip this flex seed and water.

4. Combine peanut butter, milk, oil, vanilla and flex seed mixture or egg in a mixing bowl.  Stir until everything combine together.

5. Pour in combined wet ingredients to dry ingredients and mix  together to get a soft dough. Add more flour if your dough is too sticky. I added extra ⅛ cup of flour to get non sticky dough.

6. Divide the prepared dough in to two equal portions and place it on the prepared tray. Gently flatten it to form a  logs and top it with crushed peanuts. Bake it in preheated oven  for approximately 30 minutes. After 30 minutes remove the log and cool it for 5 ~ 10 minutes.

7. Slice the logs in to equal size pieces and arrange it on the tray, so that their inner parts are either touching the tray or exposed to the air, as below.

8. Bake it again for 10 minutes. Cool and serve with tea or coffee.

WWW.sarasyummyrecipes.com                                  Adapted from Quanto Basto 

Linking it to International Food Challenge, Hosted by Ramya and started by me and Shobana.