Prep
<30 MINBake
25-35 minsServes
8 to 10Difficulty
Medium About
Indulge in the irresistible delight of our Peanut Butter and Jam Cake, a symphony of flavours harmoniously crafted to perfection.
Watch video instructions or scroll for step-by-step
Peanut Butter & Jam Cake
Soften the butter, then beat in the Tate & Lyle Pure Cane Caster sugar until pale and fluffy.
Add in remaining dry ingredients and beat until the mixture resembles damp sand.
Separately mix together the wet ingredients, then tip 3/4 of it to the flour mixture and beat to combine.
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.
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.
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
Place the second cake on top, dust it with the Tate & Lyle Pure Cane Icing Sugar, and serve.
Ingredients – 9 items
1
Cake ingredients
Unsalted butter
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Plain flour
Baking powder
Bicarbonate of soda
Salt
Large eggs
Vanilla
Greek-style natural yoghurt
Icing & filling ingredients
Strawberry jam
Double cream
Smooth peanut butter
Tate & Lyle Fairtrade Pure Cane icing sugar
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