Battenburg is another iconic British cake. It’ such a happy little cake, always reminds me of Easter.
I love marzipan- OMG- the German ‘potato like’ treats at Christmas, chocolate covered bars, pieces of marzipan snuck from the baking cupboard 🙂 any and every form.
This cake is perfect with a cuppa and fits in with any setting. It has no heirs r graces, yet still commands your attention! Look at me, I’m so pretty!Â
I love to see it on an Afternoon Tea stand, I think of Fortnum’s still include it- if its good enough for Fortnum & Masons it’s definitely good enough for me!
I make the sponges in one ray with a greaseproof paper divided but you can also use the special Battenberg trays you can get from Lakeland and online.
I use the cake trims for some other beautiful treats- I’ll post these later 😉
I use a ruler to make sure the rectangles are the same width/height etc. I chose 1 1/2″ square which makes the perfect shape and size.
When I joined them together I used marmalade- I know sounds strange but it tastes amazing. Recipe usually asks for Apricot Jam, this is traditional and delicious but when I was making it once I didn’t have any and had to use marmalade as a substitute and loved it ever since.
Ingredients
- 450g Gluten Fee Self Raising Flour
- 450g White Sugar
- 450g Salted Butter
- 8 Eggs
- 1 tsp Baking Powder
- 1 tsp Xantham Gum
- 2tsp Almond Extract
- Yellow Food colouring
- Pink Food Colouring
- Roll out Marzipan
Method
- Cream the butter and sugar in the mixer
- Add the flour, eggs, baking powder, Xantham Gum and almond extract
- Beat until combined, scrape down and mix again. Don’t over mix the Xantham Gum, otherwise the mix will become gummy.
- Split the mix evenly between two bowls. Add pink colouring to the mix
- Add yellow colouring to the other.
- Fold it in and pour into your prepared baking tray.
- Bake in pre heated oven for 25-30 minutes at 170C.