Raspberry, Lemon & White Chocolate Battenberg
About the bake
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.
Method
Step 1
Pre heat the oven to 180°C (160°C fan, 350°F, gas mark 4). Butter and line 2 x 20cm square tins.
Step 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.
Step 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.
Step 4
Mix into your other bowl the dried raspberries, liquor and colouring to make a nice pink colour.
Step 5
Spoon the mixtures into the two prepared tins and bake for 25 - 30 minutes until a skewer comes out clean. Leave to cool.
Step 6
Trim the sponges into four slices, each the same width as the sponge height.
Step 7
Roll the white modelling chocolate using a textured rolling pin.
Step 8
Brush with the jam, lay a pink and yellow slice side by side, brushing some jam in between them.
Step 9
Repeat this process, alternating the colours.
Step 10
Carefully wrap the stacked sponge up tightly, leaving the joint underneath.
Ingredients
For the sponge
- 350gButter (unsalted) (soft)
- 350gBillington's Unrefined Golden Caster Sugar
- 280gAllinson's Self Raising Flour
- 100gAlmonds (ground)
- 1 tspBaking powder
- 6Egg(s) (free range)
- 2 tspVanilla bean paste
- 2 tbspRaspberries (freeze dried pieces)
- 2 tbspConfit lemons (cubes)
- 2 tspRaspberry liqueur
- 2 tspLemon extract
- Pink food colouring (a few drops)
- Yellow food colouring (a few drops)
For the coating
- 150gRaspberry jam
- 500gWhite chocolate (modelling chocolate)
For the decoration
- Raspberries (fresh)
- Icing sugar (to dust)
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