Easiest Way to Prepare Award-winning Battenburg Cake (gluten free) 🧈

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, battenburg cake (gluten free) 🧈. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Battenburg Cake (gluten free) 🧈 is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Battenburg Cake (gluten free) 🧈 is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have 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) 🧈:

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

Instructions 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!

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