Prep Time | 45 minutes
Cooking Time | 35 minutes
Serves | 12 people
- Preheat oven to 180°C/360°F/Gas Mark 4. Using a double layer of foil, make a barrier down the centre of a 20cm square tin (or use a Battenberg tin), then line each compartment with 2 pieces of baking parchment.
- Put all the cake ingredients except the food colouring in a large mixing bowl and blend with an electric hand whisk until smooth. Tip half the cake mixture into one side of the tin. Quickly mix them food colouring into the remaining cake mixture. When you have a smooth and vivid pink colour, scrape this mixture into the other side of the tin, then spread both mixtures to the edges of their sections. Bake for 25-30 mins until a skewer comes out clean. Cool in the tin for 15 mins, then transfer to a wire rack to cool completely.
- Place the cakes on a chopping board and trim the sides of each one to give you a straight edge. Cut each one in half lengthways to give you 2 pink and 2 plain rectangular sponges, using a ruler if you want to be really exact. If the sponges are a little taller than they are wide, trim some sponge from the tops as well – this will ensure you have a perfect square when you come to assemble the cake.
- Lightly dust a work surface with a little icing sugar, then roll out the marzipan to a rectangle roughly 20 x 25cm. Brush the surface thinly with the raspberry jam, then place 1 plain sponge and 1 pink sponge side by side on top, brushing the middle of the cakes with a little jam to stick them together. Brush the top of the cakes with more jam, then place the remaining sponges on top, with more jam in between, in a customary Battenberg chequerboard pattern.
- Brush any remaining jam over the outside of the assembled cake. Using a rolling pin to help, lift the marzipan over the cake. Smooth it over the top and sides, and press gently into the corners so it wraps the cake tightly. Trim any excess marzipan about 1cm from the sides of the cake, and trim a thin slice off either end to neaten. To finish, crimp the marzipan around the base by pinching with your finger and thumb. Score crisscross lines into the marzipan to decorate and enjoy it!
Italian Herb Pizza Crust or Wrap
Gluten Free Pizza Crust – Makes one 10-11” pizza, serves 2 To make your begin making your Gluten Free Pizza Crust, mix 8g Dried Yeast with 180ml warm water. Add ½ tsp of sugar and stir until dissolved, then set aside for 10 minutes. Mix 200g of pizza base mix with the...
