Battenberg cake. Knock their socks off with this amazing home-made Battenberg cake. ‘How did you do that?’ will be the first question. Followed by, ‘Can I have another slice?’ More on this recipe and others in our free Co-operative Food digital magazine http://magazine.co-operativefood.co.uk/MarApr2015?page=10
SERVES 10 TAKES ABOUT 40 MINUTES TO MAKE + 25-30 MINUTES TO BAKE
* 200g unsalted butter, softened
* 200g caster sugar
* 2 tsp vanilla extract
* 4 Co-operative British free range eggs
* 200g self raising flour
* 2 tsp baking powder
* Pink food colouring
* 2-3 tbsp icing sugar
* 500g yellow marzipan
* 4 tbsp jam, eg apricot jam
1. Preheat the oven to 190C/fan 170/Gas 5. Butter a 20cm square cake tin and line the base with greaseproof paper as shown in the picture, with a buttered fold of paper in the centre to separate the cake mix.
2. Beat together the soft butter, caster sugar and vanilla until pale and fluffy. Gradually add the eggs, with a little flour. Sieve the baking powder and remaining flour over the mixture and fold together.
3. Spoon half of the mixture into one side of the tin. Rest the buttered greaseproof paper next to it. Add a little pink food colouring to the remaining mixture and mix well. Spoon into the other side of the tin.
4. Bake for 25-30 minutes or until the sponge is golden and has risen evenly. Leave to cool in the tin for a few minutes and then turn out onto a cooling rack and leave the sponge to cool completely.
5. Once cool, put one sponge on top of the other and trim the edges so that the pieces are even. Then cut each sponge in half lengthways so that you end up with 4 evenly sized pieces of sponge.
6. Lightly dust a surface with icing sugar and roll out 450g marzipan to about 40x20cm large enough to wrap around the whole cake with a slight overlap.
7. Stick the sponge together in a checkerboard formation, using jam. Brush jam over the top and sides of the cake and place it, jam side down, in the middle of the marzipan.
8. Press the edges of the marzipan together to seal, then turn the cake over so that the seam is on the bottom. Trim the marzipan so that you can see the ends of the cake.
9. To decorate, take 2 small balls of leftover marzipan and then knead pink food colouring into one. Roll a small piece of the pink marzipan into a sausage shape, flatten slightly then roll it up into a rosebud shape. Repeat to make several. Then roll out the yellow marzipan and cut out leaf shapes, making vein markings in them with a cocktail stick.
10. Use a fork to make a pattern in the marzipan, then stick the roses and leaves on top with a little jam. Slice and serve with a cuppa.
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Always wash work surfaces, cutting boards, utensils and hands before and after preparing food and after disposal of packaging. Wash fruit and veg before use, especially if eating raw. Make sure stored poultry is properly wrapped and kept at the bottom of the fridge, at or below 5°C. Do not wash raw poultry, and use different knives for raw meat than other foods. Ensure poultry is cooked thoroughly before consuming.
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