Peanut butter and jam layer cake
Mother’s Day is coming up on Sunday May 12th and if you’re looking for something spectacular to make for your mum, grandma or special mother figure in your life take a look at our Peanut Butter and Jam Layer Cake, it looks as good as it tastes!
To save time you can make it the day before and keep it in a sealed container to keep it fresh. The flavours of peanut butter and jelly take it to the level. You’ll have all your family and friends wanting the recipe after the first slice.
A few pointers to help you achieve the best result. I used Pam’s Smooth Peanut Butter to keep the costs down however if Fix and Fogg or Picks is your favourite, go ahead use it. I didn’t have two springform round tins so I greased well two sponge cake tins and lined them with baking paper including the sides which I cut three inches high to give enough height for the cake to rise as my tins were only two inches high. I used freeze dried raspberries that we stock in store to put on the top but you could use fresh if you choose and finished off with some dried rose petals. You can dry your own but I used FN Lemons Simply Blush, Edible Florets, available online at www.fnlemons.co.nz.
Peanut butter and jam layer cake
Serves 8
Prep time: 30 mins
Cooking time: 30 mins
Ingredients
120g + 220g unsalted butter, softened
1 ½ cup caster sugar
½ + ¼ cup smooth peanut butter
4 eggs
1 cup sour cream
⅓ cup milk
3 cups self raising flour
½ tsp salt
1 cup frozen raspberries
3 tsp vanilla essence
1 ¾ cup icing sugar
⅓ cup raspberry jam
Chopped peanuts and freeze dried raspberries to garnish, optional
Method
1. Preheat your oven to 170 degrees celsius fan bake. In a bowl, cream the 120g butter and sugar using an electric beater until light and fluffy. Add the peanut butter and 2 tsp vanilla essence, and beat until smooth, then add the eggs one at a time and mix until fully incorporated.
2. Sieve the flour and salt into the butter mixture, then add the sour cream and milk. Mix until just incorporated, ensuring not to overmix.
3. Evenly divide the mixture into two lined 20cm round springform tins, then sprinkle over the frozen raspberries and lightly press them into the batter. Place into the oven and bake for 20-30 minutes or until lightly golden and clean when tested with a skewer. Once cooked, leave to cool completely and trim to create a flat top.
4. To make the buttercream, place the remaining softened 220g butter and vanilla in a bowl, and beat until light and fluffy. Add the icing sugar in two increments, then beat until fluffy (adding a dash of milk if required). Fold through the peanut butter, and add a pinch of salt to taste.
5. To assemble the cake, place one of the cakes on a plate or stand. Spread with a third of the peanut butter frosting, then top with half of the jam.
Place the second half of the cake on top, then spread with the remaining jam and buttercream. Sprinkle over the peanuts and freeze dried raspberries if desired, then serve