Makes 9-12 pieces

Prep Time: 15 mins

Cooking Time: 50-60 mins




70g flour

70g wholemeal flour

3/4tsp baking powder

1/4tsp bicarb

Pinch salt

115g butter

200g sugar

2 eggs

Tsp vanilla

225g smooth Skippy peanut butter

140ml buttermilk


300g strawberry jam

Tsp rose water


Topping – 100g demerara sugar

35g flour

65g butter

50g chopped salted peanuts



1. For the cake - beat 115g butter and 200g sugar for 5 minutes.

2. Add 2 eggs, then 1tsp vanilla and 225g smooth Skippy peanut butter.

3. Finally add 140ml buttermilk.

4. Mix together 70g flour, 70g wholemeal flour, 3/4tsp baking powder, 1/4tsp bicarb and a pinch salt and combine.

5. Spoon half the mix into a greased, lined 20cm square cake tin, then 300g strawberry jam, mixed with 1 tsp of rose water, then add the rest of the cake mix.

6. For the topping - mix together 100g demerara sugar, 35g flour, 65g butter and 50g chopped salted peanuts, sprinkle on top.

7. Bake at 180c for 50-60 minutes.

8. Serve with some clotted cream.


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