Prep
45 minsBake
30 minsServes
6Difficulty
Hard About
This true teatime classic requires a little more effort and precision to make, but the results are always stunning and will impress your guests! The signature checkerboard effect not only looks beautiful, but it also tastes delicious.
Preheat the oven to 180°C/160°C Fan/Gas 4.
Grease a 20cm/8in square, loose-based cake tin with butter. Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Line the tin with the baking parchment, keeping the division in the centre.
In a large bowl mix the butter, Tate & Lyle Fairtrade Light Brown Soft Pure Cane Sugar, and vanilla extract together with an electric, handheld mixer until soft and creamy for about 1 minute, then beat in the eggs, one at a time. Sift over the flour and ground almonds, lightly fold in with a metal spoon until you have a soft consistency which will easily drop from the spoon.
Split the mixture between 2 bowls. Add a little red food colouring to one half of the mixture to achieve a soft pink colour. Spoon both mixtures into each side of the prepared baking tin and level out.
Bake in the middle shelf of the oven for 25 minutes until the cakes spring back when lightly pressed with a finger.
Leave to cool for 20 minutes, then turn out onto a wire rack to cool completely and discard the parchment. Cut into 4 long strips, roughly 3cm high and 4cm wide. Make sure all the pieces are the exact same size. To do this line them up next to each other and use a sharp serrated knife.
Gently warm up the apricot jam or Strawberry Vanilla & Amaretto Apricot Jam. Once smooth, spread on the edges of the cake slices.
Sandwich together the cake slices like a chequerboard, pushing down to stick them closely together.
Roll the marzipan out to a 3-4mm thickness. Place the cake in the centre, folding the marzipan over and trimming away any excess, leaving a small overlap to seal together.
Place in the fridge and leave to set for an hour before serving.
Ingredients – 7 items
1
For the Cake
Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar
8oz
Unsalted butter
softened
Eggs
Self raising flour
Ground almonds
Vanilla extract
Red food colouring
For Decoration
Apricot jam
or our strawberry vanilla & apricot amaretto jam
Marzipan
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
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Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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