Name: Peanut butter layer cake
Total time: 1 h 15 min
Yield: Serves 12
Ingredients: 100g slightly salted butter softened; 200g crunchy peanut butter; 250g light muscovado sugar; 3 large eggs; 250g mashed weight (see tip very ripe, black bananas below); 125g natural yogurt; 1 tsp vanilla extract; 250g self-raising flour; 1 tsp baking powder; 2 tsp cinnamon; 1 tsp ground nutmeg; a small handful honey-roast peanuts chopped for the top; 330g slightly salted butter softened; 75g smooth peanut butter; 650g icing sugar sifted; 2 tsp vanilla bean paste; 3 tbsp milk

100g slightly salted butter
softened
200g crunchy peanut butter
250g light muscovado sugar
3 large eggs
250g mashed weight (see tip very ripe, black bananas
below)
125g natural yogurt
1 tsp vanilla extract
250g self-raising flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ground nutmeg
a small handful honey-roast peanuts
chopped for the top

PEANUT BUTTER FROSTING

330g slightly salted butter
softened
75g smooth peanut butter
650g icing sugar
sifted
2 tsp vanilla bean paste
3 tbsp milk

Method

step 1
Heat the oven to 180C/fan 160C/gas 4, and butter 3x18cm cake tins, then line their bases with circles of baking paper. Beat the butter, peanut butter and sugar together with 1 egg until pale and light. Mix the mashed banana, remaining eggs, yogurt and vanilla together, then pour into the peanut butter mixture followed by the flour, baking powder and spices. Combine to a smooth batter, then divide equally between the tins – weighing the mixture will give you even layers. Bake on the middle shelf for 25-30 minutes – a skewer poked into the centre should come out clean when the cakes are done. Cool in the tins for 10 minutes, then turn out onto wire racks to cool completely.
step 2
For the frosting, mash the butter and peanut butter together in a big bowl. Mash in the icing sugar a little with a spatula (saves mess!), then swap to an electric whisk to beat the icing until smooth. Add the vanilla paste and milk and beat again.
step 3
To assemble the cake, use about a quarter of the frosting to sandwich the sponges together on a cake plate or stand. Use a long palette knife to spread a little more of the icing over the entire cake in a very thin covering – but filling in any gaps between layers, and using the knife to create a smooth surface. Now put your cake in the fridge for 30-40 minutes until the icing is firm – this ‘crumb coating’ makes it easier to ice neatly.
step 4
Once the icing is chilled and firm, cover the cake with the rest of the icing, again using a palette knife to give a clean, flat finish. Leave to set – finishing with a few more chopped nuts if you like.