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!