Did you miss me? 😉
Of course you did, I mean how else are you supposed to get your weekly fix of gorge cake and bake recipes combined with lots of fab beauty tips?!
Because we have to face it, reading about products I recommend is just giving you a tiny little excuse to make you feel better about spending the vast majority of the months salary on makeup and skincare.
Am I right or am I RIGHT?
Anyway beauties I hope you had the most wonderful Christmas and a happy and healthy new year to go with it! How does a nice little gem of a cake recipe sound to start us off for the year?
Okay okay, so you’ve probably read the title and wondered when I was zapped back to the 70’s to actually fancy baking something so retro.
Well as it turns out Battenburg is pretty fab. A tad Passe I’ll admit, but if baked to perfection (which isnt hard since its so bloody easy) you can turn it into a very impressive little bake that all your nans… *cough* I mean friends, will be clambering over each other to get a piece of.
Plus the boyf would eat battenburg for every meal of the day if it were a possibility, so there’s plenty of demand for it at my end.
So without further ado, let me show you how to make this badass teatime treat.
Ingredients – For The Yellow sponge:
- 175g baking spread/ softened butter
- 175g caster sugar
- 140g self-raising flour
- 1/4 tsp vanilla bean paste (vanilla extract will do, but paste preferably)
- 3 free range eggs
- 55g ground almonds
- 1/4 tsp almond extract (optional, depending how almondy you’re feeling)
For The Pink Sponge:
- Copy the ingredients and method for the yellow sponge but replace the almond extract, if you used it, with some pink food paste/colouring. I used 1/4 tsp but add more if you want a richer colour
For The Build:
- 1kg Marzipan; you can buy ready rolled or just 2 of the blocks will do just fine
- 220g Apricot Jam
- Get yourself prepped by heating your oven to 160C fan (180C/GM4), as well as greasing and lining your 10×8 inch oblong tin using butter and baking parchment.
- Put all of the ingredients for the almond sponge into a mixing bowl and combine for 2 minutes using an electric whisk or using a stand mixer.
- Pour the mix into your pre lined tin and bake in the centre of the oven for 27-30 minutes, until it’s springs back when you touch it. After a few minutes remove from the tin and flop it out onto a cooling rack and cover with a tea towel to stop it from drying out.
- Line your tin again and make the pink sponge using the same method, but adding the food colouring this time. Once combined, pour into the tin again and bake for the same amount of time. Don’t forget to cover with a tea towel once it’s baked and cooling.
- Once both sponges are cooled, cut both evenly in half lengthways, then each half in half again. You should have 8 long strips.
- Grab your apricot jam and boil it in a small saucepan, then lay a pink and yellow strip side by side and paint with jam, using a pastry brush and stick them together. Now paint jam across the lengthof those two strips and place two more alternate strips on top – making sure the colours are reversed to create the signature checkerboard effect.
- Trim each end to make sure they’re even and put to one side.
- Roll out your marzipan to around 2mm thickness on a floured surface. Trim away any excess, and paint the upside with jam. Now carefully wrap your cake in the marzipan, trim away any jagged edges and put on your fanciest serving plate!
- Now dust with icing sugar to make it look fancy, and serve to all the people you want to wow.
There, told you it was damn easy!
Give it a go and post your pics on Instagram and tag me @soph__austin – can’t wait to to see all your retro bakes!
I love you all my beauts,