Peanut butter and jam sandwich cake

Peanut butter and jam sandwich cake

Ingredients

serves 10
  • •180g self-raising flour
  • •1 tsp baking powder
  • •¼ tsp bicarbonate of soda
  • •80g caster sugar
  • •Pinch sea salt
  • •200ml soya milk
  • •1 tbsp apple cider vinegar
  • •1 tsp vanilla extract
  • •65g smooth peanut butter
  • •½ peanut butter icing (see recipe)
  • •75g jam such as raspberry, strawberry, blueberry or blackcurrant
  • •Handful fresh berries, such as raspberry, strawberry, blueberry or blackcurrant
  • •2 tbsp roasted peanuts, chopped

Directions

Cooking mode
  1. 1. Preheat the oven to 160°C. Prepare two 20cm cake tins.
  2. 2. In a large bowl, mix together the flour, baking powder, bicarbonate of soda, salt and sugar.
  3. 3. In a measuring jug, stir together the milk, vinegar, vanilla and peanut butter. Pour into the dry ingredients and beat to a smooth batter.
  4. 4. Pour into the tins, cover loosely with foil and bake for 25 minutes. Remove the foil and bake for a further 10-15 minutes until golden, and a skewer inserted in the centre comes out clean. Leave to cool for 10 minutes before removing from the tins. Leave to cool completely before assembling.
  5. 5. Make the peanut butter icing.
  6. 6. Spread the jam on the first cake layer, then place the second cake on top. Spread the top layer with the icing. Top with fresh berries and a sprinkle of peanuts.
Baker Beanie Author

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