Simon Rimmer served up a delicious peanut butter and jelly slab cake on Sunday Brunch.
The ingredients are: 115g butter, 200g sugar, 2 eggs, then 1tsp vanilla, 225g smooth Skippy peanut butter, 140ml buttermilk, 70g flour, 70g wholemeal flour, 3/4tsp baking powder, 1/4tsp bicarb, a pinch salt, 300g strawberry jam and 1 tsp of rose water.
For the topping: 100g demerara sugar, 35g flour, 65g butter and 50g chopped salted peanuts.
Serve with some clotted cream.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.