Peanut butter and jelly cake
|1/2 cup||butter — softened|
|3/4 cup||white sugar|
|2||eggs — large|
|1 tsp||vanilla — essence|
|2 tsp||Robertson's baking powder|
|2 Tbs||peanut butter|
|1.5 cup||peanut butter|
|1/2 cup||icing sugar|
|1||jam — mixed berry|
|strawberries — to serve|
In an electric mixer, add the butter, milk, sugar, eggs, essence, salt, baking powder, flour and 2 tablespoons peanut butter.
Beat on high for 2 minutes, until all ingredients are incorporated.
Transfer batter to a prepared cake tin and bake at 180°C for 25 – 30 minutes until a tester comes out clean. Leave to cool.
In the meantime, add the peanut butter for the frosting, icing sugar and milk in a mixing bowl and mix with an electric hand mixer until incorporated and fluffy. Add more milk if you need to.
Layer the cake. Spread the first layer with frosting and jam, add the second layer of cake and top it with more frosting, jam and fresh strawberries.
Recipe reprinted with permission of Anina’s Recipes. To see more recipes, click here.
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