Peanut Butter & Jam Cake

Name: Peanut Butter & Jam Cake
Yield: 8 to 10
Ingredients: 110 g Unsalted butter; 165 g Tate & Lyle Fairtrade Pure Cane Caster Sugar; 215 g Plain flour; 1 tbsp Baking powder; 0.5 tsp Bicarbonate of soda; 0.5 tsp Salt; 2 Large eggs; 2 tsp Vanilla; 125 g Greek-style natural yoghurt; 120 g Strawberry jam; 200 ml Double cream; 2 tbsp Smooth peanut butter; 1 tbsp Tate & Lyle Fairtrade Pure Cane icing sugar

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Prep

<30 MIN

Bake

25-35 mins

Serves

8 to 10

Difficulty

Medium

About

Indulge in the irresistible delight of our Peanut Butter and Jam Cake, a symphony of flavours harmoniously crafted to perfection.

made using

Pure Cane Caster Sugar

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Instructions

Ingredients

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Peanut Butter & Jam Cake

Step 1

Soften the butter, then beat in the Tate & Lyle Pure Cane Caster sugar until pale and fluffy.

Step 2

Add in remaining dry ingredients and beat until the mixture resembles damp sand.

Step 3

Separately mix together the wet ingredients, then tip 3/4 of it to the flour mixture and beat to combine.

Step 4

Add the remaining wet ingredients, beat to combine, then beat the cake mixture on medium and beat for a few minutes until light and silky.

Step 5

Transfer to two round tins and bake at 160C/320F for 25-35 minutes until done. Cool in tins 10 minutes before transferring to cooling rack to cool completely before filling and decorating.

Step 6

To make the filling, whip the double cream, 2 Table spoons of smooth peanut butter 1 tbsp icing sugar to soft peaks. Spread the jam over the bottom cake layer, and top with peanut butter cream

Step 7

Place the second cake on top, dust it with the Tate & Lyle Pure Cane Icing Sugar, and serve.