Peanut butter cake

• butter↗200g g

  softened, plus extra for greasing

• smooth peanut butter↗3 tbsp tbsp

  plus 2 tbsp for the middle (or more if you like)

• large eggs↗4
• golden caster sugar↗200g g
• pot natural yogurt150g g
• self-raising flour↗200g g
• salted roasted peanuts↗50g g
• icing sugar↗1 tbsp tbsp
• milk chocolate↗100g g

  roughly chopped

• milk↗2 tbsp tbsp
• dulce de leche3 tbsp tbsp

Step-by-step instructions

1. 1

   Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.

2. 2

   Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.

3. 3

   Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.