The ever popular Battenburg is a bake that I made yonks ago, in fact, before I was Glutarama. I’ve been meaning to remake some of my old bakes for two reasons, firstly they need re-photographing, some of my photos from the early days are awful to say the least. Secondly, I’m missing making them, my time seems to be taken up creating new recipes and pushing myself to be more creative and more inclusive to everyone’s dietary needs. I’m thinking it’s time I revisit some old posts and inject a bit of life into them.
Making my first ever Battenburg was hilarious in the making and constructing! I didn’t have the baking equipment necessary to bake the different colour sponges so made a make-shift cake tin, as you can see it wasn’t a disaster, but neither was it a huge success! I am now the proud owner of a Silverwood Cake Tin that can be made up to create all sorts of fabulous shapes and sizes, well, squares and rectangles at least. If you do consider buying one, I would also recommend getting the extra inserts you tin will go from many shape options to loads of shape options!
I recall on my first attempt that the sponge wasn’t quite square and I ended up making a bit of a hidden jigsaw puzzle in the centre of the finished cake! Do you know what? It really doesn’t matter too much if that is the case (I just made sure I got the dodgy slice at teatime!)
Today was my husband’s birthday, 42 years young and after abandoning him at home whilst I took the children to school and then caught up with my friend for a coffee after sitting in a café typing up blog posts…I felt a bit guilty for said abandonment so I decided t o pop to the shops on the way home; steak dinner with all the trimmings and Battenburg cake for pudding. I’m not allowed to say pudding, Brett hates it, he prefers dessert. Pudding, pudding, pudding (blows a raspberry!)
This will knock your socks off, a gluten free, dairy free, egg free traditional Battenburg Cake. It'll be the showstopper for any tea table.
- 200 g caster sugar
- 200 g pure dairy free spread
- 1 tsp vanilla
- 200 g self raising gluten free flour
- 2 tsp baking powder
- 3 eggs I used 3 tsp ground chia mixed with 6tbsp water
- few drops pink colouring
- few drops yellow colouring
- 2 tsp Jam I used strawberry but apricot works really well
- 500 g marzipan
Cream together the butter and sugar
Change to a whisk and add the vanilla extract and three eggs (egg replacement)
Fold in sifted flour (try sifting from a height, it adds air to the mixture)
Take 50% of the mixture (I work it out to be approx 340g) add pink colouring and add to your prepared tin
The remaining 50% you can colour to your liking with the yellow colouring, then add to the prepared tin.
Bake at 180C/350F/Gas 4 for 25-30 mins
Once cooked remove and allow to cool completely
Roll out your marzipan to approx 30x40cm, brush this with some of the jam
Trim your cakes down to size and brush each top with jam.
Build your chequered Battenburg Cake on top of the rolled marzipan
Life the sides of the marzipan and smooth to the edges of the sponge making sure the marzipan sticks firmly.
Turn the Battenburg over so the sealed side is now hidden at the bottom of the cake. Trim the edges to achieve that unmistakable Battenburg trademark look.
Don’t laugh, this was my first ever attempt at making Battenburg, It can be done without a Silverwood Cake Tin…just expect to be a bit more of a puzzle solver if you choose to do it this way!
This is what it looked like after 35 mins of cooking, as you can see it’s sunken overcooked (or caramelised as I like to say) and the pink won the battle for territory!