PEANUT BUTTER & JAM CAKE
Ingredients
160g Plain Flour
100g Caster Sugar
100 Light Brown Sugar
1 Tsp Baking Powder
1/2 Tsp Salt
1 Lg egg
45g Unsalted Butter
70g Full Fat Yogurt
25g Full Fat Milk
45g Smooth Peanut Butter
35g Strawberry Stuff HERE
2 Tsp Vanilla Extract
Method
This makes 1 6”x 3” Deep cake. For more layers just multiply by as many as you need.
Fully line your cake tin, sides too.
Pre heat your oven to 160C/140CFan/320F/Gas3
Into your mixer bowl add in your flour, sugars, baking powder and salt. Mix these together, then add your “room temp” butter and turn the mixer on low. Once the flour begins to be coated in the butter turn the speed up to medium until you get a soft breadcrumb texture.
In a separate bowl, mix together, your egg, yogurt, milk, strawberry stuff, peanut butter and vanilla. Pour this slowly over your breadcrumb mixture whilst the speed is on low. Do not over mix 20-30 seconds then scrape down and repeat for another 20 seconds until the batter is all smooth and combined. Pop this into your tin and bake for 55 to 60 mins.
