Peanut butter & raspberry cake

Preheat the oven to 180°C, gas mark 4. Line 2 x 20cm round loose-bottomed cake tins with circles of baking parchment, then oil the tins and paper. Put 225g each of butter and sugar into a large mixing bowl and beat with an electric whisk for 2-3 minutes until pale and fluffy. Crack the eggs in one at a time, and beat well between each addition. Add a spoonful of flour if the mix looks like it might curdle.

Once all the eggs are added, briefly whisk in the remaining flour and cornflour, then the milk and a pinch of salt until the batter is smooth. Divide evenly between the tins, level the tops and bake for 25 minutes, until risen and golden, and a skewer inserted into the centre comes out clean. Leave Peanut butter & raspberry cake in the tins on a cooling rack for 10 minutes, then carefully remove the tins and baking paper and leave to cool completely.

Meanwhile, make the icing. Beat the soft cheese, butter and peanut butter together with an electric mixer for 2-3 minutes until smooth, slightly paler and increased in volume a little. Sift over the icing sugar in 3 additions, beating well between each, then beat in the milk for 1 minute or so until you have a smooth, fluffy icing.

Once the sponges are cool, spread a little icing on a serving platter (as glue) and top with a sponge. Spread a layer of icing over the top, then put the other sponge on a board and spread the top with the jam. Carefully place the jam sponge on the iced one, jam-side down, then spread a thin layer of icing over the cake – just enough to catch the crumbs. Smooth this layer down as neatly as possible with a palette knife, then chill for 20-30 minutes for the icing to firm up. Leave the bowl of icing covered at room temperature.

Once the crumb coat is chilled on the cake, remove from the fridge and spread the remaining icing over the top and sides, swirling and scraping so it’s smooth on the sides and a little rippled on top.

Crush the freeze-dried raspberries in a pestle and mortar or a small bag with a rolling pin, then use a tea strainer or fine sieve to sift dustings of the pink powder over the top of the cake. Gently tilt the cake plate to do the sides (you should be able to get to about 40° without the cake coming off), and sift the powder over as you go. Decorate with fresh raspberries, let the cake sit for about 1 hour somewhere cool, then slice.