Easy Free From Battenberg Cake
This Battenberg Cake will knock your socks off, a gluten free, dairy free, egg free traditional chequer board cake. It'll be the showstopper for any tea table.
Servings: 10 slices
Calories: 543kcal
Ingredients
- 200 g caster sugar
- 200 g butter or butter alternative (I use Flora plant butter) I use Flora Plant Butter
- 1 tsp vanilla extract
- 200 g gluten free self raising flour
- 2 tsp baking powder
- 2 egg(s) for vegan version I used 2 tbsp ground flaxseed mixed with 100ml water
- few drops pink food colouring
- few drops yellow food colouring
- 2 tsp Jam apricot works really well
- 500 g marzipan white or yellow to your preference
Instructions
- Cream together the butter and sugar
- Change to a whisk and add the vanilla extract and the eggs (or flaxseed 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 180°C | 160°C fan | 350°F | 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
- Lift the sides of the marzipan and smooth to the edges of the sponge making sure the marzipan sticks firmly, use jam as glue.
- Turn the Battenberg over so the sealed side is now hidden at the bottom of the cake. Trim the edges to achieve that unmistakable Battenberg trademark look.
Nutrition
Calories: 543kcal | Carbohydrates: 60g | Protein: 9g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 168mg | Potassium: 258mg | Fiber: 3g | Sugar: 41g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg