I’m taking that classic American combination of peanut butter and jelly (or jam as we Brits call it) and transforming it from a sandwich filling to a layer cake. Think of the cake as a glorified Victoria Sponge flavoured with peanut butter.
This cake has no fancy icing, I will just use the jam to both fill the layers and to coat the outside. So with raspberry jam around the cake, the obvious thing to do is to cover it in something. Whenever I have anything with peanut butter, I always think that the smoothness and crunchiness of peanut butter need to be celebrated. I found a packet of vanilla Oreos in the cupboard, a few zip lock sandwich bags and into the kitchen I went.
I managed to make this cake, from start to finish, in just 90 minutes so this cake recipe is just so simple and easy to do yet it tastes amazing and looks great.
Here are some other food bloggers recipes to try:
Peanut Butter Sponges
85g smooth peanut butter – I used The Wild Peanut ‘I’m Bananas’ Peanut Butter, you can read my review here
150g soft light brown sugar, sifted
210g self raising flour, sifted
50g natural yoghurt
11 vanilla Oreos, split into their cream halves and non-cream halves
3 – 4 tbsp smooth peanut butter
140g good quality raspberry jam
Preheat the oven to 170°C. Grease and line the base of 2 x 20cm sandwich tins.
Place all of the ingredients into a large bowl and beat together using an electric mixer for about 1 minute. Remove the whisk attachments and finish the batter by scraping down the sides and folding with a spatula.
Transfer the cake batter evenly between the 2 tins and spread it out evenly, making the middle slightly lower than the edges so the cake doesn’t rise up into a dome. Bake for about 15 minutes until the sponge springs back when you touch it and it starts coming away from the edge.
Cool in the tin for 5 minutes before removing from the tin and cooling completely. After 20 minutes, use a serrated knife to slice each of the sponges in half.
Place the non-cream halves of the Oreos into a sandwich bag and crush up into fine crumbs. Pour into a bowl and combine with 3 tablespoons of the peanut butter. Use a teaspoon to mix together the peanut butter and Oreo crumbs until it resembles a very loose cheesecake base, adding more peanut butter if necessary and rubbing between your fingers to make sure it is even.
In the same sandwich bag, crush up the cream sides of the Oreos into small chunks. This time, you don’t need to go as far with the biscuits, leaving good sized chunks will add texture to the top of the cake.
Place the raspberry jam in another bowl and mix with a spoon to make it easier to spread.
To assemble, place one of the bottom halves of sponge onto a piece of baking parchment. Spread a thin layer of the jam completely across the sponge layer and sprinkle over some of the peanut butter crumb mixture evenly. Repeat this process, covering the top and final sponge with jam as well as the sides.
Mix any remaining peanut butter crumb with the cream crumbs and completely cover the cake in an even layer of the crumbs. Press them firmly down onto the jam so they stick. Scrape away any excess crumb from the baking parchment and transfer the cake to a cake stand or serving plate.