Mtedza Cake (Peanut Cake)

6 eggs, separated
45g breadcrumbs
1 whole egg
1 tsp plain flour
100g finely-chopped peanuts
180g sugar

For the Icing (Frosting):
90g sugar
240g margarine
6 tbsp water
2 tsp instant coffee
3 egg yolks
1 tbsp corn starch

chopped nuts to decorate

Combine the egg yolks and whole egg in a bowl and beat until thick. Gradually beat in 120g of sugar, breadcrumbs and nuts. Continue beating until the mixture is thick. Now add the egg whites to a clean and dry bowl and whisk until the mixture forms soft peaks. Slowly add the remaining 60g sugar and beat the mixture until it stands in stiff peaks. Gently fold the beaten egg whites into the batter mixture. Gently scatter the flour over the top then fold in.
Turn the mixture into a 22cm cake tin that's been greased and lined and transfer to an oven pre-heated to 140°C. Bake for about 80 minutes, or until lightly browned in colour and a skewer inserted into the centre of the cake emerges cleanly.
Remove from the oven, allow to cool for 5 minutes in the tin before transferring to a wire rack to cool completely. Once the cake is cold prepare the icing. Combine the sugar and water in a pan, heat gently until the sugar dissolves then bring to a simmer and cook for about 4 minutes. Meanwhile cream the egg yolks in a bowl. Pour the syrup over the top. Soften the margarine and add to the egg mixture then gradually whip in the coffee and then mix in carefully the corn starch. Slowly cook stirring constantly until thick.
Use the mixture to ice the top and sides of the cake then sprinkle the chopped nuts over the top and serve.

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