Available to order for your Jubilee Party! £10 – email: firstname.lastname@example.org
Based on a traditional Battenberg recipe on the BBC Good Food website, this version is inspired by the suggestion of my youngest son and is perfect for a Jubilee party. Did you know the Battenberg cake was invented for the marriage of one of Queen Victoria’s daughters to a Battenberg Prince? I have avoided making a “Union Jack” with the sponges inside (as I have yet to see a picture of a decent one).
I have been making Battenberg for the Cafe for the past month and it is always a fight to get it away from my children who love the moist sponge & deliciously sweet marzipan – once tried you will forever forgo those dreadful packet ones. There is no reason why you couldn’t leave out the almonds altogether and colour & flavour the sponges to your own tastes using jam to match. I think I shall be making a chocolate/orange one for Halloween! Watch this space!
May Recipe: Jubilee Battenberg Cake
First pre-heat the oven to 180ºC and grease & line 2 x 1lb or 2lb loaf tins (to ensure neat corners, lightly grease the tin then cross over two strips of measured baking parchment)
Mix together using an electric whisk or mixer:
175g Soft Butter or Cooking Margarine
175g Golden Caster Sugar
140g Self-raising Flour
50g Ground Almonds
1/2 tsp Baking Powder
1/2 tsp Vanilla Extract
3 Free-range Eggs
Put half the mixture (approx 315g) into a separate bowl with a few drops of Almond essence & blue food colouring.
To the remaining mixture
add 10g cocoa powder (optional) and red food colouring.
AN IMPORTANT NOTE ABOUT FOOD COLOURING: you must not skimp on the colouring or you will end up with a pink & green cake!!!! Make sure you have a definite colour before you bake. (If you add cocoa to the red sponge it will go darker with cooking – like a red velvet cake. If you want a brighter red then leave it out). This means that paste colourings work far better than liquid as the mixture will become too runny.