How to Cook Yummy Battenburg Cake (gluten free) 🧈
Battenburg Cake (gluten free) 🧈. A true showstopper, the Battenburg Cake, this one is gluten free, dairy free, egg free, soya free. But it's a favourite in my family plus those not freefrom. The ever popular Battenburg Cake is a bake that I made yonks ago, in fact, before I was Glutarama.
As in, I would eat it whenever I could get my hands on it! When I became gluten-free, I missed it desperately, but eventually the pink and yellow gap in my life faded away. Sarah Cook's traditional Battenberg cake is a delicious project for an afternoon in the kitchen, from BBC Good Food. You can have Battenburg Cake (gluten free) 🧈 using 14 ingredients and 11 steps. Here is how you cook that.
Ingredients of Battenburg Cake (gluten free) 🧈
- It's 175 g of caster sugar.
- It's 175 g of butter.
- You need 140 g of gluten free self raising flour (I love doves farm).
- You need 50 g of ground almonds.
- You need 3 of eggs.
- It's 1/2 tsp of baking powder.
- It's 1/4 tsp of xanthan gum.
- It's 1 tsp of vanilla essence.
- Prepare 1/2 teaspoon of almond essence.
- You need of Pink and yellow food colouring gel.
- It's of To assemble:.
- It's 500 g of golden marzipan (pre made or bought).
- Prepare 1 jar of Apricot conserve.
- It's of Icing sugar for dusting counter.
Battenberg or Battenburg is a light sponge cake held together with jam. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow. This fancy almond-flavored tea cake, also called 'Battenberg/Battenburg Cake' or 'Battenberg/Battenburg Square' features a homemade marzipan. You also won't believe just how easy it is to make yourself which will add to the wow factor when you serve it up to friends and family.
Battenburg Cake (gluten free) 🧈 instructions
- Preheat the oven to 160c. Melt the butter in the microwave for 30 seconds until soft. Once softened, add to a large mixing bowl with the sugar. Whisk to a cream with an electric whisk for 2-3 mins..
- Add the almonds, eggs, baking powder, xanthan gum, vanilla essence and almond essence. Whisk with the electric whisk for 30 seconds to combine..
- Sift in the flour. Fold in with a metal spoon until a smooth mixture has formed..
- Split the mixture equally into two bowls. Add 3 small drops of colouring gel to each bowl and stir. Add more if you want darker colours. Gel works better than liquid colouring as it doesn’t affect the consistency of the cake mix..
- Distribute the mixture into two rectangular tins..
- If you don’t have a battenburg tin loaf tins work well, or use a square tin divided into two..
- Cook at 160c for 15-25 mins. Using long rectangular tins took 18 mins, but it will depend on the size of tin you use. Cook until the cakes start to brown on the top. Use a cake tester or end of a teaspoon to check it’s cooked through in the middle..
- Once fully cooled, use a sharp knife to slice the cake in half long ways..
- Microwave the apricot jam for 30 seconds until runny. Dust a large chopping board or worktop with icing sugar and use a rolling pin to roll out the marzipan so it it big enough to cover all 4 sides of the cake. Use a teaspoon to coat in a layer of jam..
- Carefully lift the cake slices into the centre of marzipan. Use the remaining jam as a glue to hold the segments together..
- Fold the marzipan over the cake. Flip the cake over so the join is at the bottom. Use a sharp knife to cut either end to make them neat. Serve and enjoy!.
The best Battenburg cake - an English classic cake of fluffy checked sponge, sandwiched together with jam and wrapped in thick almond marzipan. I made this battenburg for Chris's birthday recently since I know it's one of his favourite cakes in the whole world, even more so than the Amaretti. This yummy and light sponge cake is a popular treat in England. When you slice open a Battenburg cake, the insides reveal a "checkerboard" pattern of alternating pink and yellow. It's a great party cake for all ages and a perfect afternoon tea treat.