Double Layer Peanut Butter And Raspberry Cake

Double Layer Peanut Butter And Raspberry Cake

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Recipe course: Desserts

Recipe for Kenwood by Jordan Rondel

This is my take on a classic peanut butter and jam sandwich, in cake form! You can use either smooth or crunchy peanut butter depending on your preference, but make sure you use a good quality, natural one, as it will make a difference. I love to decorate this cake simply with a drizzle of berry coulis, some freeze dried raspberries and of course some fresh flowers for the true Caker touch.

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 frozen raspberries

Icing:

  • ½ cup cream cheese
  • ½ cup good quality, natural, salted peanut butter
  • ½ tsp vanilla extract
  • ½ cup icing sugar

For the filling:

  • 4 tbsp good quality, low sugar raspberry jam (store bought)

To top with:

  • ¼ cup berry coulis (store bought)
  • Handful freeze dried raspberries

Method

  1. Preheat the oven to 180°C fan bake. Grease and line 2 x 22cm cake tins
  2. In the bowl of your Kmix, using the creaming beater, beat the peanut butter and butter until pale, light and fluffy. Keep beating while you add the sugar
  3. Add the vanilla and then the eggs, one at a time until well combined
  4. Fold through the ground almonds
  5. Sift in the flour and combine along with the baking powder and salt. Mix until just combined, and then add the milk. Do not over mix
  6. Evenly divide the batter between the two tins and dot in the raspberries
  7. Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean
  8. Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack
  9. Meanwhile, make the peanut butter icing. Beat the cream cheese using the creaming beater, by itself until smooth, and continue to blend in the remaining ingredients until smooth
  10. Once the cakes are cool, spread a layer of raspberry jam onto one layer and place the other on top to form a sandwich
  11. Ice the top of the cake and decorate with a drizzle of berry coulis (best to use a squeezy bottle or a piping bag with the tip cut off) and a scattering freeze dried raspberries

Tips: Store in an airtight container for up to 3 days.

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