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BATTENBURG
CAKE RECIPE
Just
look at the colours in the Battenburg Cake it is the most
lovely looking cake I have ever made. My children thinks it
is so wonderful how I make it, and it is so easy. The Battenburg
Cake is a wonderful cake to make when you are having visitors
over for coffee. Cut it on a lovely white plate and the colours
really stand out and look fabulous. Have a go at making the
Battenburg Cake your whole family will enjoy it.
Battenburg
Cake Ingredients
6
oz butter
6 oz castor sugar
3 eggs, lightly beaten
2 cups self raising flour
few drops vanilla essence
few drops raspberry essence
For
the Covering:
few drops vanilla essence
1 Tbs seedless jam
8 oz packet almond paste
glazed cherries and pineapple
Battenburg
Cake Method
Grease
and line a 7 inch square cake tin. Divide the tin by placing
a piece of folded greasproof paper down the centre. To make
up the cake mixture cream the butter and sugar until light
and fluffy and then beat in the eggs one at a time. Fold in
the dry ingredients with a metal spoon and then divide the
mixture, then add the vanilla essence to one half and the
raspberry essence to the other half and then put each mixture
into one half of the tin and bake in a moderate oven for about
50 minutes.
Turn
out and cool the Battenburg Cake on a wire tray. Trim the
cakes and cut each into two even sized lengths. Sandwich together
with jam alternating the colours. Soften the jam by gently
warming and then brush the long outside edges. Roll the almond
paste into a rectangle large enough to cover the Battenburg
Cake. Wrap paste around the cake and seal the join well. Decorate
with glazed cherries and pineapple.
Enjoy your freshly made Battenburg
Cake!
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