Double-layer peanut butter and jam cake
Here's a peanut butter and jam sandwich – in cake form. You can use smooth or crunchy peanut butter but for best results use a good-quality, natural one.
Serves: 12
Ingredients:
- 50g good quality, natural, salted peanut butter
- 100g butter, softened
- 150g light muscovado sugar or coconut sugar (or regular soft brown sugar)
- 1 tsp vanilla extract
- 3 organic eggs
- 100g ground almonds
- 100g flour
- 2 tsp baking powder
- ½ cup whole milk
- 1 cup fresh or frozen raspberries
For the icing:
- ½ cup cream cheese
- ½ cup good-quality, natural, salted peanut butter
- ½ tsp vanilla extract
- ½ cup icing sugar
For the filling:
- Good-quality, low-sugar raspberry jam (store bought)
For the decoration:
- Whole freeze-dried raspberries
Method:
1. Preheat oven to 175C fan bake. Grease and line 2 x 22cm cake tins.
2. In the bowl of an electric mixer, beat peanut butter and butter until pale, light and fluffy. Keep beating while you add sugar. Add vanilla and then the eggs, one at a time until well combined. Fold through ground almonds.
3. Sift in flour and add baking powder and mix until just combined, and then add the milk. Do not over mix.
4. Evenly divide the batter between the two tins and dot with raspberries. Bake for about 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow cakes to cool for about 10 minutes before turning out onto a rack.
5. Meanwhile, make peanut butter icing. Beat cream cheese until smooth. Blend in remaining ingredients until smooth.
6. Once cakes are cool, spread a layer of raspberry jam onto one cake and place the other, flipped upside down, on top to form a sandwich. Ice cake and decorate with freeze-dried raspberries. Store in an airtight container for up to 3 days.
Written by Jordan Rondel. First appeared on Stuff.co.nz. Image credit: Emma Boyd via Stuff.co.nz.
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