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battenberg cake

Prep

45 mins

Bake

30 mins

Serves

6

Difficulty

Hard
battenberg cake

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.

made using

Light Brown Soft

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 180°C/160°C Fan/Gas 4.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in the middle shelf of the oven for 25 minutes until the cakes spring back when lightly pressed with a finger.

Step 6

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.

Step 7

Gently warm up the apricot jam or Strawberry Vanilla & Amaretto Apricot Jam. Once smooth, spread on the edges of the cake slices.

Step 8

Sandwich together the cake slices like a chequerboard, pushing down to stick them closely together.

Step 9

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.

Step 10

Place in the fridge and leave to set for an hour before serving.

Ingredients – 7 items

Serving

1

For the Cake

Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar

8oz

200g
Butter

Unsalted butter

softened

200g
Eggs

Eggs

4
Flour

Self raising flour

200g

Ground almonds

50g
Vanilla

Vanilla extract

1tsp
Food-colouring-liquid

Red food colouring

1/2tsp

For Decoration

Apricot jam

or our strawberry vanilla & apricot amaretto jam

3tbsp
Marzipan

Marzipan

500g

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Red Food Colouring

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100ml Water.
50g Caster Sugar.
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100% Pure Cane Sugar - it really doesn't get more versatile than this.

Made from sugarcane plant juice and nothing else, these finer crystals are designed to dissolve quickly in all kinds of bakes!

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