Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, battenburg cake (gluten free) 🧈. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
I was so excited about this, the title deserved two exclamation marks… I used to LOVE Battenburg cake. 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.
Battenburg Cake (gluten free) 🧈 is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Battenburg Cake (gluten free) 🧈 is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have battenburg cake (gluten free) 🧈 using 14 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Battenburg Cake (gluten free) 🧈:
- Take 175 g caster sugar
- Get 175 g butter
- Prepare 140 g gluten free self raising flour (I love doves farm)
- Take 50 g ground almonds
- Take 3 eggs
- Make ready 1/2 tsp baking powder
- Take 1/4 tsp xanthan gum
- Get 1 tsp vanilla essence
- Make ready 1/2 teaspoon almond essence
- Take Pink and yellow food colouring gel
- Make ready To assemble:
- Get 500 g golden marzipan (pre made or bought)
- Take 1 jar Apricot conserve
- Make ready Icing sugar for dusting counter
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. The best Battenburg cake - an English classic cake of fluffy checked sponge, sandwiched together with jam and wrapped in thick almond marzipan.
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!
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. Battenberg cake is a true classic for afternoon tea. The Hairy Bikers' recipe makes it foolproof. Preparation time. · How to Make Battenburg Cake. This yummy and light sponge cake is a popular treat in England.
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