Making Mini Battenburg

is no secret my hubbie is rather good when it comes to baking. I guess it is in part one reason I put up
addiction to computer games, if kept topped up with cake I am naturally happy
in character!

We were sent the ingredients to make Mini Battenburg
(thank you Baking Mad), which we choose from a selection of Street Party Recipes. It was difficult picking, just see for yourself the selection of mouth-watering treats on the website.

was pleased that we were involved with Silver Spoon as they are the only sugar
grown in Britain. I am all for
supporting British produced ingredients to make great cakes (so great you will
be fighting the urge to lick your computer screen!). Also with Silver Spoon working with 1,200 farmers goes to show
how important sugar is for creation of jobs.

over to the making:

: 30 Minutes

: 25 Minutes

: Considerably less!

Portions: 4 (unless you increase all the ingredients like we
did! why make cake, when you can just as easily make MORE cake!).

Battenburg Ingredients

grams Unsalted Butter softened, plus a little for greasing

grams Caster Sugar (Silver Spoon Homegrown)

Free Range Eggs (Happy Eggs)

grams Self Raising Flour (Allinson Nature Friendly)

Just Milk

tsp Pink Food Colour (Silver Spoon Create)

grams Apricot Jam

grams Ready to Roll Marzipan (Silver Spoon Create)

to make Mini Battenburg

Preheat the oven to 200°C, Fan180°C, 400°F/Gas 6

Beat together the butter and sugar until light and
fluffy. Add the eggs a little at a time, adding a little of the flour if the
mixture looks a little curdled.

Fold in the flour. Add a little milk to the mixture,
to make the mixture dropping consistency.

Pour half of the cake mixture into another bowl. Add a
drop of pink food colouring to one of the bowls and stir well.

Grease and base line a 15cm square cake tin. Fold a
15cm square of foil into a thick strip and place down the middle of the tin so
to divide the tin into two equal parts. Spoon the pink cake mix into one side
and the plain mix into the other side.

Bake in the oven for 25-30 minutes, or until springy
to the touch. Leave to cool on a wire rack.

Lightly dust a surface with icing sugar and roll the
marzipan into a 23cm x 23cm rectangle.

Trim the cakes to the same size, and then cut both
halves into quarters lengthways.

In a pan, heat the apricot jam until it becomes runny.

Place one of the pink pieces of cake onto a work
surface and brush one side with jam. Lay a yellow piece next to it on the jam
side and push together.

Brush the top with more jam. Top the yellow piece of
cake with a pink piece and vice versa. Brush the outside edges of the cake with
more jam.

Cut the rolled marzipan so that it’s just slightly
longer than the cake. Wrap it around the cake, brushing the edges with a little
jam to seal them together. Trim off the excess marzipan at the ends. Repeat until
all the cake and marzipan is used.

Then enjoy eating…


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