Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, battenburg cake (gluten free) 🧈. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
A classic cake for afternoon tea. If you prefer a more traditional Battenberg, use pale pink food colouring (instead or orange and black) to colour half of the sponge batter and leave the marzipan natural. Pour the chocolate mixture into one side of the prepared cake tin and the orange mixture into the other side. Gluten-free Battenberg cake recipe by Oast To Host Battenberg (or Battenburg) is a light sponge cake, held together with jam and covered in marzipan.
Battenburg Cake (gluten free) 🧈 is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Battenburg Cake (gluten free) 🧈 is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have battenburg cake (gluten free) 🧈 using 14 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Battenburg Cake (gluten free) 🧈:
- Get 175 g caster sugar
- Prepare 175 g butter
- Get 140 g gluten free self raising flour (I love doves farm)
- Take 50 g ground almonds
- Prepare 3 eggs
- Get 1/2 tsp baking powder
- Get 1/4 tsp xanthan gum
- Prepare 1 tsp vanilla essence
- Take 1/2 teaspoon almond essence
- Take Pink and yellow food colouring gel
- Get To assemble:
- Get 500 g golden marzipan (pre made or bought)
- Make ready 1 jar Apricot conserve
- Make ready Icing sugar for dusting counter
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. That is, until I received a slice through the post from Stephanie Palmer, the genius behind Steph's Free From Cakes.
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!
When I became gluten-free, I missed it desperately, but eventually the pink and yellow gap in my life faded away. That is, until I received a slice through the post from Stephanie Palmer, the genius behind Steph's Free From Cakes. Treat yourself to a little slice of nostalgia for elevenses with this lovely gluten and dairy-free Battenberg cake. Its traditional, characteristic chequerboard sponge in pink and yellow, cloaked in soft almond marzipan takes me straight back to childhood. It's not that we had Battenberg very often when I was a child, but because the cake had such a defined image, it was unforgettable.
So that is going to wrap this up with this exceptional food battenburg cake (gluten free) 🧈 recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
