Peanut Butter Yoghurt Cake
High tea option or a birthday cake solution!
A perfect treat that's light and fluffy with moreish buttercream icing.
Ingredients
- 200g Butter
- 3 Tbsp Peanut Butter
- 4 large Eggs
- 200g Sugar
- 150g Yoghurt
- 200g Self-Raising Flour
Butter-Cream Icing
- 250g Soft Butter
- 250g Icing Sugar
- 250g Peanut Butter
Method
- Lightly grease 2x20cm cake tins, and heat the oven to 180°C fan-force.
- Using an electric beater, beat the butter, peanut butter, eggs, sugar and yoghurt until smooth. Then mix in the flour.
- Split the mixture between tins and bake for 30mins until golden.
- For the icing, use an electric beater to mix the peanut butter and butter together. Add the icing sugar a tablespoon at a time, and beat until combined.
- Half the butter-cream mixture for the filling and topping, assemble and enjoy!
