Today i was browsing inside my cookery book collection and found my recipe for battenburg cake, and so i thought straight to the shops for the ingredients.Its nothing like the Mr Kipling version with dry cracked marzipan (substitute) and it’s overpowering almond flavour sponge. Anyway back to my recipe it calls for a delicate vanilla sponge mixture to be divided into two and coloured natural pink and yellow then carefully wrapped up in gorgeous golden marzipan.:)!! Pure bliss :)!! And best of all soo simple. Serves 6-8 people (v)
Equipment:
Two 22 x 12cm loaf tins.
Ingredients:
100g apricot jam.
150g cold butter cubed
150g caster sugar.
150g plain flour
1 heaped tsp baking powder
Pinch of salt
3 medium eggs
Few drops of yellow and red/pink food colouring.
Icing sugar for dusting
250g golden marzipan.
Method:
Preheat oven to gas mark 4. Line the loaf tins with parchment paper.
Put the jam in a small saucepan and heat gently until warm then set aside to cool down.
Put the butter, sugar, flour, baking powder and salt in a bowl or electric mixer and mix until mixture resembles breadcrumbs (concistency of scones before liquid added). Add eggs one at a time beating after each addition.
Divide mixture between two bowls and combine with the food colourings red in one yellow in the other. Use very little red to get pink :)!.
Dollop each into one of the tins and bake in the oven for 30 check after 25.leave to cool then cut into 2 long rectangles for each and sandwich together with the jam (not all of it). Follow picture for position of the sponges.
Dust the worksurface with icing sugar place the block of marzipan on top and roll out to a long rectangle the legth of the cake. Spread it with the rest of the jam and roll the cake along the marzipan pressing as you roll to insure it sticks. Smooth and chill in the fridge for 15mins until hardened. Enjoy:)!
Eat Well...Feel Well 