Battenburg Cake

 


Battenburg Cake

INGREDIENTS

Almond paste 225 g

Butter 100 g, unsalted, softned

Sugar 100 g

All purpose flour 100 g

Rice vinegar 60 g, ground

Eggs 2, lightly beaten

Apricot jam 3-4 tbsp

Baking powder half tsp

Almond extract

Food coloring

Preparation

How to make a delicious battenburg cake

Pre-heat oven to 170°C/Gas 3. Grease and line an 18 cm/7 inch shallow square baking tin with buttered greaseproof paper.

Whisk together the butter and sugar until light and creamy.

Add the beaten eggs gradually with a little of the flour.

Fold in the remaining sieved flour, ground rice, flour, baking powder and a few drops of almond essence.

Spoon half the mixture into one half of the prepared baking tin.

Use a strip of buttered greaseproof paper to create a barrier.

Add a few drops of the red food colouring to the remaining mixture to turn it a rich pink colour.

Spoon into the other half of the tin, smoothing the surface.

Bake for 35-40 minutes or until well risen and is springy to the touch and has shrunk slightly in the tin.

Turn out and cool on a wire rack.

Finish the cake

When cool, trim the edges and cut lengthwise into four equal parts.

Place the jam into a saucepan and heat gently to melt.

Brush the portions of cake with the jam to stick them together so it forms a chequerboard effect.

Roll out the almond paste into a rectangle, make sure it is long enough to wrap around the cake.

Brush the outside of the cake with jam.

Press the almond paste around the battenburg cake, dampening the edges lightly to form a neat join at one of the corners of the cake.

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