Battenburg Cake Recipe |
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You will need..... 6 oz. butter 6 oz. castor sugar 3 eggs, lightly beaten Preparation Time 8 oz. self-raising flour, sieved 30 minutes few drops vanilla essence few drops raspberry essence Cooking Time For the covering: 50 minutes few drops vanilla essence
1 tablespoon seedless jam
Oven setting
1 8 oz. packet almond paste
350ºF; Gas Mark 4 glace
cherries and pineapple
Grease and
line a 7 inch square cake tin. Divide the tin by placing a piece of
folded greaseproof paper down the centre. Make up the basic sponge
mixture (see method, recipe Strawberry
Cream Gateau). Divide the
mixture, add vanilla essence to one half and raspberry to the other.
Put each mixture into one half of the tin and bake in a moderate oven
for about 50 minutes. Turn out and cool on a wire tray. Trim the
cakes and cut each into two even-sized lengths. Sandwich together with
jam alternating the colors. Soften the
jam by gently warming and brush the long outside edges. Roll the almond
paste into a rectangle large enough to cover the cake. Wrap paste round
the cake and seal the join well. Criss-cross score the top and flute
the edges, decorate with glace cherries and pineapple.
Quick Tip
To cut
angelica: soak in hot water until pliable. Drain and dry well. Cut into
narrow strips lengthwise and then diagonally across each strip to form
diamonds. Alternatively cut each strip into small spikes.
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