This afternoon, my mother was over hassling our dog, chasing him around, hand-feeding him luncheon, and carrying him around. I didn't want to interrupt their epic love story so I kept out of the way by baking a peanut butter and jelly cake. The recipe is from The Caker. I did promise to let you know what the actual cakes tasted like once I got around to making the recipes instead of just gormlessly flipping the pages and admiring the pictures and publishing flippant reviews of it here.
The recipe calls for only 50 grams of butter, but the peanut butter icing called for 480 grams of icing sugar. Guys, a normal bag of icing sugar is 500g. That's nearly an entire bag of icing sugar. Holy heck! Though dubious, I gave The Caker the benefit of the doubt and did as I was told. Which now means I have a takeaway container full of leftover peanut butter icing in the fridge.
Readers, I burnt the cake. It's a pattern. But I'm a world renowned surgeon in the Cake Burns Unit. So I took to it with a scalpel and brought it back from near death. It was delicious. Sugary nutty icing on top, golden, crumbly, and light cake meat (that's what it's called right?), and tart runny raspberry jam in the middle. The seeds and nuts crunching around in your mouth is pretty jaunty too.
This is the cake you'd make for a laidback summer picnic. It's the kinda of cake that sneaks up on you. It's like pleasantness at first bite. But then a full-one torrid love affair by fourth slice.
By the time the cakes were cooling, my mother had gone. She'd left after sniffing the air and saying, "The cake smells GOOOOOD." My phone rang and it was here on the other line. "Can I come back and get some cake please?" she said. So she came back, chased my dog some more, took her instagram and facebook photos of the cake, complimented me on the "organic" eucalyptus decoration, and left again.
My dog is still recovering from her visit.
Double-Layer Peanut Butter and Jelly Sandwich Cake
(adapted from The Caker. Buy here)
1/2 cup crunchy peanut butter (I used Pic's)
50g unsalted butter
170g Billington's golden caster sugar
1 tsp vanilla extract
225g plain flour
2 tsp baking powder
1/4 tsp salt
3/4 cup whole milk (I didn't have any so used yellow top)
1/3 cup smooth or crunchy peanut butter
3 tbsp butter, softened
480g icing sugar (otherwise known as buy an entire 500g bag of icing sugar and wave goodbye)
1/4 cup whole milk
1 tsp vanilla extract
Preheat oven to 180 celsius fan-bake. Prep 22cm diamater cake tines. Cream the peanut butter, sugar and butter. Add vanilla then eggs, one at a time. Combine. Add flour, baking powder, salt, milk. Mix. But not too much.
Pour batter into the two tins. Bake for 30 minutes. My oven on fan bake is the devil. It took less than 15 minutes for the cake on the top rack to burn, and for the cake on the bottom rack to blacken around the edges. I'd also idiotically put my trays a bit close to the top as well.
Make icing. Cool cakes. Slap on raspberry jam on one (I used Anatoth's because it's tarty with heaps of seeds), icing on the other, chuck on top each other. I was a bit conservative with the icing and jam. If you're going to make this, I say Go for gold and just slather than stuff on. The cake is light and not overly sweet, so it can take it.