Diamond Jubilee Special: A Very British Battenberg Cake



The Battenberg Cake is rather obviously German (it was made by chefs of the British Royal Household to celebrate the marriage of Princesse Victoria, Queen Victoria’s granddaughter, and Prince Louis of Battenberg), but it is also a very British tea time treat, although a bit posher than your usual scones and clotted cream. For this splendid occasion, nothing could be more appropriate. 




Makes one small “loaf”
Ingredients:
Roll-out white marzipan sheet
a little bit of icing sugar, to prevent sticking
100g caster sugar
2 flax eggs (2 tbsps ground flaxseed + 6 tbsps water)
125g self-raising flour, sifted
1/2 tsp baking powder
100ml almond milk
a handful of blueberries and raspberries
your favourite jam


Instructions:
1. Pre-heat the oven to 180ºC. Prepare the flax eggs in a small bowl and set aside.
2. Sift the flour into a mixing bowl and add the sugar, baking powder and almond milk. Add the flax eggs and combine well. Divide the batter into two small bowls; mix the raspberries into the first, the blueberries into the second. The fruits should colour the batter, but if not, feel free to add some food colouring (red and blue). 
3. You have two options here: either line two identical small loaf tins, or line just one and place a folded strip of foil, slightly longer than the tin, down the middle to divide it in half. Bend the foil so you get two rectangular ‘compartments’ in your tin. I used the first option as it is easier. 
4. Pour the two batters into the two cake tins/compartments of the cake tin, and bake in the oven for 20-25 minutes, or until a knife comes out of the cake clean. 
5. When the cakes have completely cooled, slice them in half so you end up with four long ‘cubes’ of cake. Sprinkle a clean surface with some icing sugar and spread out the marzipan until it is about half a centimetre thick. Place the four strips of cake as seen in the picture (red on top of blue, blue on top of red, with jam in between to stick them together) on the marzipan, and fold the marzipan to cover the cake entirely. It may be easier to cut the marzipan in two equal pieces. Wet your fingers with some lukewarm water and smooth the edges of the marzipan. Cool in the fridge for at least 30 minutes and serve when you’re ready. 




For all you Londoners, who’s going to see the River Pageant tomorrow? Who’s watching it on telly? I’m going 🙂


— Clem

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