Hi, I am Jane. Today, I will show you a way to prepare battenburg cake (gluten free) 🧈 recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Battenburg Cake (gluten free) 🧈 Recipe
Battenburg Cake (gluten free) 🧈 is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Battenburg Cake (gluten free) 🧈 is something that I have loved my entire life.
To be with this particular recipe, we must prepare a few ingredients. You can have battenburg cake (gluten free) 🧈 using 14 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Battenburg Cake (gluten free) 🧈:
- Make ready 175 g caster sugar
- Take 175 g butter
- Prepare 140 g gluten free self raising flour (I love doves farm)
- Make ready 50 g ground almonds
- Make ready 3 eggs
- Take 1/2 tsp baking powder
- Make ready 1/4 tsp xanthan gum
- Take 1 tsp vanilla essence
- Make ready 1/2 teaspoon almond essence
- Take Pink and yellow food colouring gel
- Get To assemble:
- Get 500 g golden marzipan (pre made or bought)
- Get 1 jar Apricot conserve
- Prepare Icing sugar for dusting counter
Steps to make Battenburg Cake (gluten free) 🧈:
- 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!
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