Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, battenburg cake (gluten free) 🧈. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Battenburg Cake (gluten free) 🧈 is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Battenburg Cake (gluten free) 🧈 is something which I have loved my whole life. They’re nice and they look wonderful.
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. Pour the chocolate mixture into one side of the prepared cake tin and the orange mixture into the other side.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook battenburg cake (gluten free) 🧈 using 14 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Battenburg Cake (gluten free) 🧈:
- Make ready 175 g caster sugar
- Get 175 g butter
- Prepare 140 g gluten free self raising flour (I love doves farm)
- Get 50 g ground almonds
- Take 3 eggs
- Take 1/2 tsp baking powder
- Get 1/4 tsp xanthan gum
- Get 1 tsp vanilla essence
- Make ready 1/2 teaspoon almond essence
- Make ready Pink and yellow food colouring gel
- Prepare To assemble:
- Take 500 g golden marzipan (pre made or bought)
- Make ready 1 jar Apricot conserve
- Make ready Icing sugar for dusting counter
All our articles and reviews are written independently by the Netmums editorial team. 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.
Instructions 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!
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. Our award winning Battenburg cake is also available in dairy, wheat & gluten free and Vegan options. A favourite family treat, with its unmistakeable design is a must for every teatime selection. This is especially true with gluten-free baking because traditional techniques (like a clean toothpick or pressing on the top of a cake) aren't always accurate indicators.
So that’s going to wrap it up for this exceptional food battenburg cake (gluten free) 🧈 recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
