Recipe of Perfect Battenburg Cake (gluten free) 🧈

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, battenburg cake (gluten free) 🧈. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Battenburg Cake (gluten free) 🧈 is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Battenburg Cake (gluten free) 🧈 is something which I have loved my entire life. They are fine and they look fantastic.

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. Line it so there is a centre piece that splits the tin in half, or use some foil to make a block to separate the tin into two. 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.

To begin with this recipe, we must prepare a few ingredients. You can cook 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) 🧈:

1. Prepare 175 g caster sugar
2. Make ready 175 g butter
3. Prepare 140 g gluten free self raising flour (I love doves farm)
4. Make ready 50 g ground almonds
5. Take 3 eggs
6. Get 1/2 tsp baking powder
7. Take 1/4 tsp xanthan gum
8. Prepare 1 tsp vanilla essence
9. Make ready 1/2 teaspoon almond essence
10. Make ready Pink and yellow food colouring gel
11. Get To assemble:
12. Get 500 g golden marzipan (pre made or bought)
13. Take 1 jar Apricot conserve
14. Make ready Icing sugar for dusting counter

A favourite family treat, with its unmistakeable design is a must for every teatime selection. The first records of battenberg actually described a cake with nine squares, and it wasn't until it began to be industrially produced that the number was scaled down to four. This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written independently by the Netmums editorial team.

Steps to make Battenburg Cake (gluten free) 🧈:

1. 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.
2. Add the almonds, eggs, baking powder, xanthan gum, vanilla essence and almond essence. Whisk with the electric whisk for 30 seconds to combine.
3. Sift in the flour. Fold in with a metal spoon until a smooth mixture has formed.
4. 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.
5. Distribute the mixture into two rectangular tins.
6. If you don’t have a battenburg tin loaf tins work well, or use a square tin divided into two.
7. 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.
8. Once fully cooled, use a sharp knife to slice the cake in half long ways.
9. 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.
10. Carefully lift the cake slices into the centre of marzipan. Use the remaining jam as a glue to hold the segments together.
11. 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!

This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written independently by the Netmums editorial team. Battenberg cake is one of those very British delights which is instantly recognisable. 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.

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