LOCATION: Recipes >> Cake Recipes >> Battenburg
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Battenburg
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Battenburg Cake
110 g butter, softened
110 g caster sugar
2 eggs
50 g ground rice
110 g self raising flour
1/2 teaspoon baking powder
1-2 drops almond extract
1-2 drops red food colouring
4 tablespoons apricot jam
225 g almond paste
Pre-heat oven to 170 C / 325 F / Gas 3. Grease and base line an
18 cm ( 7 inch) shallow square cake tin with buttered greaseproof
paper.
Place the butter, sugar, eggs, ground rice, flour, baking powder
and almond essence in a large bowl and beat well for approximately
2 minutes until smooth.
Spoon half the mixture into one half of the prepared tin as neatly
as possible. Add a few drops of red food colouring to the remaining
mixture to turn it a deep pink colour, then spoon this into the
other half of the tin.
Try to get the join between the two mixtures as neat as possible.
Smooth the surface.
Bake for 35-40 minutes or until the cake is well risen, springy to
the touch and has shrunk slightly from the sides of the tin. Turn
out and leave to cool on a wire rack.
Trim the edges of the cake and then cut into 4 equal strips down
the length of the colours. Gently heat the apricot jam in a small
pan and stick the stripes of cake together, one plain piece next
to one coloured one, and then vice versa to make a chequerboard
effect. Brush the top of the assembled cake with apricot jam.
Roll out the almond paste into a rectangle the length of the cake
and sufficiently wide to wrap around the cake. Invert the cake on
to the almond paste, then brush the remaining 3 sides with apricot
jam. Press the almond paste neatly around the cake, arranging the
join in one corner. Score the top of the cake with a criss-cross
pattern and crimp the edges with your fingers to decorate.
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