Our second recipe as part of our 5 Female Chefs Series, comes from renowned food blogger, Lilly Higgins. Seeing as she’s famous for her cakes and baking and recently released her latest book Dream Deli, it seemed like the perfect choice as our offering of (birthday) cake!
We followed the recipe exactly but we baked the cake mix in 4 small cake tins measuring 12x5cm
225g (8oz) butter
225g (8oz) sugar
225g (8oz) self raising flour
3 tbsp cocoa
2 tsp baking powder
60g (2oz) dry roasted peanuts, chopped
The Peanut butter Cream
30g (1oz) butter
125g (4 1/2 oz) smooth peanut butter
1 tsp vanilla essence
250g (9oz) icing sugar
Preheat the oven to 180C. Butter two 7” sandwich tins and cover with the chopped nuts.
Cream the butter and sugar. Add the eggs one by one.
Mix in the milk. Sieve the flour, cocoa and baking powder into the egg mixture.
Mix until well combined.
Spoon the mixture into the two prepared sandwich tins taking care not to disturb the nuts.
Bake for 30 mins until a skewer comes out clean. Cool on a rack.
For the Icing: Mix the butters, milk, vanilla and half the icing sugar until well combined.
Add the rest of the icing sugar and mix well until fluffy.
Sandwich the cake together with the icing top with more icing and the remaining roasted peanuts.
Lilly Higgins @LillyHiggins
Styling and words by Jette Virdi @WoodandC
Photography by Yolene Dabreteau