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Strawberry pop tart cake
Strawberry pop tart cake
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Decadent cake filled with whole strawberry Pop Tarts.
Ingredients:
  • 275g butter, chopped, at room temperature
  • 425g (2 3/4 cups) icing sugar mixture, sifted
  • 4 eggs
  • 265g (1 3/4 cups) self-raising flour, sifted
  • 6 Kellogg’s Strawberry Sensation Pop Tarts, halved lengthways
  • 1.10 gm vanilla essence
  • 10.00 gm - 1 tbsp hot water
  • Fresh and freeze-dried raspberries, to serve
  • Fresh baby mint leaves, to decorate
Instructions:
  • Preheat your oven to 160C (140C fan forced). Prepare an 11 x 21cm loaf pan by greasing it with butter and lining the base and sides with overhanging baking paper.
  • In a large bowl, beat 250g butter and 275g (1 3/4 cups) icing sugar with electric beaters until pale and creamy. Add eggs one at a time, beating well after each addition. Finally, beat in the flour on low speed until just combined.
  • Pour a quarter of the batter into the prepared pan. Place 4 pieces of Pop Tart on top. Repeat this layering process two more times with the remaining batter and Pop Tart pieces. Bake for 1 hour and 20 minutes or until a skewer inserted in the center comes out clean. Allow to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
  • Combine vanilla, 2 tsp hot water, 150g (1 cup) icing sugar, and 25g butter in a bowl. Mix until silky and evenly blended. Adjust with additional water for a pourable texture, if desired.
  • Drizzle the icing over the cake and garnish with fresh and freeze-dried raspberries, and mint leaves.

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