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Raspberry and Lemon White Chocolate Battenburg Cake

Raspberry and Lemon White Chocolate Battenburg Cake

Recipe Submitted By: bakingmad

Delicious Battenburg as seen on series 2 of Baking Mad with Eric Lanlard on Channel 4.

Preparation Time	30 minutes
Baking Time	25 minutes
Portions	1 cake
Skill Level	Easy
Average Rating

Raspberry and Lemon White Chocolate Battenburg Cake Ingredients

350 grams	Unsalted Butter soft
350 grams	Golden Caster Sugar (Billington's)
280 grams	Self Raising White Flour (Allinson Nature Friendly)
100 grams	Almonds Ground
1 tsp	Baking Powder
6	Free Range Eggs
1 sachet	Vanilla Extract (Nielsen-Massey)
2 tbsp	Freeze Dried Raspberry Pieces
2 tbsp	Confit Lemon Cubes
2 tsp	Raspberry Extract
2 tsp	Lemon Extract (Nielsen-Massey)
	Yellow Food Colour (Silver Spoon Create) A few drops
	Pink Food Colour (Silver Spoon Create) A few drops

Additional Ingredients

150 grams	Raspberry Preserve
500 grams	White Modelling Chocolate

Further Additional Ingredients

	Raspberries Fresh, to decorate
	Icing Sugar (Silver Spoon) To Decorate

This recipe uses

How to make Raspberry and Lemon White Chocolate Battenburg Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Pre heat the oven to 180°C/160°C fan/350°F/Mark 4. Butter and line 2 x 20cm square tins.
Beat all the ingredients together until it becomes smooth and spoon half of the mixture into one bowl and the other half in to another.
Mix into one of the batters the lemon extract and the lemon bits then add the food colouring to get a nice bright yellow colour.
Mix into your other bowl the dried raspberries, extract and colouring to make a nice pink colour.
Spoon the mixtures into the two prepared tins and bake for 25 - 30 minutes until a skewer comes out clean.
Leave to cool - I usually prefer to bake my sponge the day before as it will crumble less.
Heat the jam in a small pan until runny, then sieve.
Trim the sponges into four slices, each the same width as the sponge height.
Roll the white modelling chocolate using a textured rolling pin.
Brush with the jam, lay a pink and yellow slice side by side, brushing some jam in between them.
Repeat this process, alternating the colours.
Carefully wrap the stacked sponge up tightly, leaving the joint underneath.

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