Raspberry, lemon and white chocolate battenberg

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An interesting flavour combination and fabulous twist on a traditional battenberg. This cake would make a lovely show stopper at an afternoon tea or dinner party and featured on series 2 of Baking Mad with Eric Lanlard on Channel 4.


  1. Pre heat the oven to 180°C (160°C fan, 350°F, gas mark 4).  Butter and line 2 x 20cm square tins.

  2. 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.

  3. 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.

  4. Mix into your other bowl the dried raspberries, liquor and colouring to make a nice pink colour.

  5. Spoon the mixtures into the two prepared tins and bake for 25 - 30 minutes until a skewer comes out clean. Leave to cool.

  6. Trim the sponges into four slices, each the same width as the sponge height.

  7. Roll the white modelling chocolate using a textured rolling pin.

  8. Brush with the jam, lay a pink and yellow slice side by side, brushing some jam in between them.

  9. Repeat this process, alternating the colours.

  10. Carefully wrap the stacked sponge up tightly, leaving the joint underneath.

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