I had a huge craving for battenberg the other day, so I just had to make one. With only one night after work to bake and assemble the cake, it was a little warm when I cut it to size, so it didn’t end up the neatest. I suggest you be smarter than me and give yourself longer between baking and assembling.
Turns out this makes a huge battenberg, I thought it was normal size but others corrected me. Clearly I have been eating too much cake my whole life.
You can always reduce the quantity and use a tin with the same reduction in volume.
This recipe is gluten and milk free but contains eggs.
You will need:
- 25cm X 15 cm cake tin (deep)
- Baking paper
- Stand or hand held mixer
- Silicone mat or baking paper
- Tape measure
- Rolling pin
Almond cake (orange colour)
- 175g (¾ cup) hard vegetable shortening
- 175g (⅞ cup) golden caster sugar
- 140g (1 cup) self-raising gluten free flour (or plain gluten free flour with 1 tsp baking powder)
- 50g (½ cup) ground almonds
- ½ tsp baking powder
- 3 medium eggs
- ½ tsp vanilla extract
- ¼ tsp almond extract
- Ingredients for almond cake without the almond extract
- Pink gel food colour
- 225g (1 cup) ground almonds
- 87g (½ cup) golden caster sugar
- 140g (1½ cups) powdered icing sugar
- ¼ tsp vanilla extract
- ¼ tsp lemon juice
- ⅛ tsp orange extract (optional)
- 1 beaten egg
Preheat the oven to 180°C (350°F gas mark 4)
Grease your tin and line the bottom with baking paper, setting aside.
Cream the shortening and caster sugar together until light and fluffy, using a stand or hand held mixer.
Add the gluten free flour, ground almonds and baking powder to a bowl and throw together, before combining with the butter mixture.
Whisk together the eggs, vanilla extract and almond extract, then pour into the rest of the batter and beat for a few minutes until even.
Transfer to the prepared tin and bake for 40 minutes. Test that a sharp knife comes out clean, if not place back in the oven.
Repeat the steps for the almond cake replacing almond extract with pink food colour. If you have two tins bake at the same time, if not wait ten minutes for the almond cake to cool before transferring to a cooling rack and reusing the tin with a fresh lining.
Let both cakes cool completely (unlike me) before taking a sharp knife and cutting each cake in half length ways.
Line the cakes up next to each other and slice off the top and bottom so they are the same length, with clean faces. For best results chop off all the edges, measuring to ensure they form nice squares at the ends.
Make up your marzipan according to this recipe. I managed to cover my cake with this quantity of marzipan but it would be easier with more to spare, so you could make 1½ then use any left over to make marzipan fruit. Or just eat it.. go on do it!
Coat the side of an almond block of cake in jam and press a pink block against it. Smooth more jam on top of these and repeat with remaining cake blocks. Cover the entire exterior of the cakes in jam.
Measure the width of your cake and multiply by four, you will need your marzipan to be rolled out longer than this. Measure the length of your cake, this will be the width of your marzipan.
Lightly dust a sheet of baking paper or a silicone mat with icing sugar and roll out your marzipan according to your measurements.
Lift the marzipan onto your arms to support it and wrap around your cake. Blend together the join with your fingers then place this on the underside to hide it. If you have a cake smoother run this over the marzipan. Trim the edges back to the face of the cake. And voila.
Sorry mine was a bit messy, it will be better and probably vegan next time!
Thanks for reading 😊