It’s been a few weeks since I joined in with the #GBBOBloggers2016 bake along; it was The Husband’s birthday, then the week after it was my birthday, and this week I am very last minute as I have been having Internet connection issues and getting incredibly annoyed! Anyway. It seems to be working again for now, so here I am!
We’ve all been feeling under the weather and with it being Tudor week, everything just looked… well, complicated! I didn’t really fancy any of it to be honest, but in the end I decided I would have a go at a battenberg; it does contain marzipan so hopefully it’s allowed! It’s not exactly a marzipan showstopper, but never mind…
Instead of the traditional pink and yellow Battenberg, I’ve gone for orange and green, seeing as it’s approaching Halloween too! I matched the colours to lime flavour and orange flavour. I only added zest rather than juice, so they aren’t powerfully citrus, just a delicate flavour.
Ingredients (serves 8)
- 175g soft unsalted butter
- 175g caster sugar, plus extra for rolling out marzipan
- 3 eggs
- 175g plain flour
- 2tsp baking powder
- zest of 1 orange
- zest of 1 lime
- orange food colouring
- green food colouring
- 4tbsp apricot jam
- 250g yellow marzipan
- Preheat oven to gas 4/180c/350f.
- Place a folded strip of greased tin foil down the centre of an 8 inch square cake pan. I used a silicone one; it makes it easier to get the cakes out.
- Beat the butter and sugar together until pale and creamy.
- Beat in the eggs on at a time, adding a tbsp of flour with each.
- Fold in the remaining flour and baking powder until evenly mixed, then spoon half the mixture into a second bowl.
- Stir the lime zest into one bowl, and the orange zest into the other.
- Add a few drops of green food colouring to the mix containing the lime zest, and a few drops of orange colouring to the one containing the orange zest, and mix well.
- Spoon the orange mixture into one side of the cake tin and the green into the other, leveling the tops.
- Bake for 30-35 minutes until cooked, when a cocktail inserted comes out clean.
- Cool in the tin for 5 minutes then turn onto a cooling rack to cool completely.
- Once cool, carefully separate the cakes from the foil.
- Trim the two cakes to make neat rectangles, then cut each rectangle in half length ways, leaving you with four long strips of cake.
- Warm the jam and brush over the sides of the cake strips, then layer the cakes so two are on top of the others, the colours alternating. Brush the outside of the cake with jam.
- Roll out the marzipan on a surface dusted with caster sugar, to roughly the thickness of a pound coin.
- Place the cake on top and wrap the marzipan carefully around it, pressing lightly and trimming the edges neatly.
- Slice, serve, and enjoy with a cuppa!
#GBBOBloggers2016 with Mummy Mishaps