Battenburg Cake

Ingredients

  • 225g Plain flour
  • 50g Soya marge
  • 150ml Soya milk
  • 2 tsp Baking powder
  • 100g Sugar
  • 1/2 tsp Salt
  • 1 tbsp Cider vinegar
  • 2 tsp Lemon juice
  • 2 tsp Vanilla essence
  • Red & yellow food colours
  • 2 tbsp Apricot jam
  • 1/2 Block marzipan
  • Icing sugar to dust

Method

  1. Mix the flour, baking powder and salt and set aside
  2. Slightly soften the soya marge and blend with the sugar, cider vinegar, soya milk, lemon juice and vanilla essence.
  3. Gradually add in the dry ingredients
  4. Split the mixture between two bowls and add a few drops of the food colouring to each bowl before carefully folding in
  5. Grease and line two small, square baking tins (or use one larger one with a baking paper 'wall' to separate the colours)
  6. Cook at 175 degrees for 20 minutes or until a skewer comes out of the middle clean
  7. Allow to cool before cutting into the required strips
  8. Using the room-temperature jam as a 'glue', stick together the strips in the desired fashion
  9. Wrap the cake tightly in cling film and refrigerate for at least an hour, over night if possible
  10. Roll the marzipan on to a surface dusted with the icing sugar
  11. Trim the edges of the cake if needed before carefully wrapping it in the marzipan leaving a seam at a bottom corner
  12. Trim the edges again, slice and serve!

Cooking Temperature: 175 degrees

Cooking Time: 20-30 Minutes

Serves: 10

Keeps For: 5 days

Tips and Comments

  • This picture is of a slightly more experimental approach to pattern making resulting in a 'double decker' cake!
  • Use your own jam if you can; I amended the Apple Spread recipe to use apricots instead.
  • Warning - do not store this in the 'fridge once it has it's little marzipan jacket on. Marzipan does not like being in the 'fridge and goes runny!