From Blade

Like a boss

Peanut Butter and Raspberry Jam Sandwich in an Almond Sponge

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Growing up as a kid I loved peanut butter and jam sandwiches, and my mother always made (and still makes) the best cakes. So what better than an almond sponge cake with a peanut butter and jam filling.

I’ve taken your standard run of the mill Victoria sponge and adapted it for my tastes. Might not be for everyone.

Ingredients

For the sponge
• 225g unsalted butter, at room temperature, plus extra for greasing
• 225g self-raising flour, sifted
• 225g caster sugar
• 4 large eggs, preferably free-range or organic
• 2 tsp almond extract

For the filling
• 175g Crunchy Peanut Butter
• 50g Butter
• Icing sugar – add according to taste
• Raspberry Jam
• Icing Sugar for dusting on top

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Make the cake

Right, lets get started…stick the oven on, 180 degrees or 160 degrees in a fan assisted oven.

1. Beat the butter and caster sugar in a bowl until light and fluffy.

2. Beat in the eggs one at a time.

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3. Add the almond extract.

4. Fold in the flour and then split mixture between the two cake tins.

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5. Chuck the two tins in the oven and cook for 20-25 minutes until golden brown.

6. Take it from the oven and chuck on cooling racks.

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Make the filling

1. Beat the peanut butter and butter in a bowl.

2. Pour in the milk and then mix in with icing sugar until you are happy with the flavour.

3. Spread the jam and icing on opposite cakes.

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4. Sandwich together then dust the top with icing sugar.

Voila……..

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