6 Kellogg’s Strawberry Sensation Pop Tarts, halved lengthways
1/4 tsp vanilla essence
2 tsp - 1 tbsp hot water
Fresh and freeze-dried raspberries, to serve
Fresh baby mint leaves, to decorate
Method
Step 1 Preheat oven to 160C/140C fan forced. Grease an 11 x 21cm (base measurement) loaf pan with butter. Line the base and sides with baking paper, allowing sides to overhang.
Step 2 Use electric beaters to beat 250g butter and 275g (1 3/4 cups) icing sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Reduce speed to low and beat in the flour until just combined.
Step 3 Spoon one-quarter of the batter into prepared pan. Arrange 4 Pop Tart pieces on top. Repeat in 2 more layers with the remaining batter and Pop Tart pieces. Bake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan for 20 minutes before turning onto a wire rack to cool completely.
Step 4 Place vanilla, 2 tsp hot water and remaining 150g (1 cup) icing sugar and 25g butter in a bowl. Mix until smooth and well combined. Add more water to make a drizzling consistency, if needed.
Step 5 Dizzle the icing over the cake. Top with fresh and freeze-dried raspberries, and mint leaves.
