Peanut butter and jam marble cake traybake
- Easy
- August 2023
- Serves 20
- Hands-on time 40 min, oven time 25 min
Our peanut butter and jam marble cake traybake sees swirls of fluffy peanut butter icing and glistening jam (or jelly if you’re American) on top of a marbled cake. Nostalgic and delicious – this one’s a true crowdpleaser.
If you simply love the combination of PB&J, try this towering cake from Tarunima Sinha.
- Calories
- 320kcals
- Fat
- 18g (8.6g saturated)
- Protein
- 5.8g
- Carbohydrates
- 33g (23g sugars)
- Fibre
- 1.2g
- Salt
- 0.3g
Ingredients
- 150g unsalted butter
- 4 medium free-range eggs
- 125g smooth peanut butter (see Tips)
- 50g soured cream
- 200g golden caster sugar
- 210g self-raising flour
- 80g seedless raspberry jam
- For the icing
- 100g unsalted butter, softened
- 100g smooth peanut butter
- 160g icing sugar, plus 2 tbsp
- Splash whole milk
- 3 tbsp seedless raspberry jam
- 2 tbsp roasted unsalted peanuts to decorate
- You’ll also need
- 20cm x 30cm baking tin
Method
- Heat the oven to 170°C fan/gas 5. Line the baking tin with baking paper. Put the 150g butter in a small pan and melt over a medium heat.
- Put the melted butter, eggs, peanut butter, soured cream and sugar in a large bowl and mix using a rubber spatula until combined. Fold in the flour with a pinch of fine sea salt. Scrape a third of the mixture into a small bowl and stir in the jam.
- Tip the non-jam mixture into the prepared tray, then add the jam mixture on top. Use a skewer or knife to lightly swirl the jam mixture through the rest until you get a marbled effect – but be careful not to overmix as you’ll lose the definition.
- Bake for 22-25 minutes until golden and a skewer pushed into the centre comes out with just a few damp crumbs. Leave to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
- For the icing, put the 100g butter and peanut butter in a bowl and beat for a few minutes with an electric mixer until creamy. Sift the icing sugar on top and add a pinch of fine salt, then beat at a medium speed until well combined. Add a splash of milk if needed to get it to an easily spreadable consistency. Use a palette knife to spread this over the cake with plenty of peaks and pockets for the jam.
- Heat the jam in a small saucepan, then sift the 2 tbsp icing sugar on top and mix until combined. Allow to cool a little, then drizzle over the frosting and scatter with peanuts. Allow to set before cutting into squares to serve.
delicious. tips
Use a peanut butter without any additives – such as Pip & Nut, Manilife, Meridian – and mix it up properly before you use it.
Freeze the cake and icing separately for up to 3 months, then defrost and assemble.
Rate & review
Rate
Reviews
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter