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
- 350g Butter (unsalted) (soft)
- 350g Billington's Unrefined Golden Caster Sugar
- 280g Self-raising white flour
- 100g Almonds (ground)
- 1 tsp Baking powder
- 6 Egg(s) (free range)
- 2 tsp Vanilla bean paste
- 2 tbsp Raspberries (freeze dried pieces)
- 2 tbsp Confit lemons (cubes)
- 2 tsp Raspberry liqueur
- 2 tsp Lemon extract
- Pink food colouring (a few drops)
- Yellow food colouring (a few drops)
For the coating
- 150g Raspberry jam
- 500g White chocolate (modelling chocolate)
For the decoration
- Raspberries (fresh)
- Icing sugar (to dust)
Utensils
- 2 x 20cm square cake tins
- Mixing bowl
- Rolling pin
- Pastry brush
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the sponge
- 350g Butter (unsalted) (soft)
- 350g Billington's Unrefined Golden Caster Sugar
- 280g Self-raising white flour
- 100g Almonds (ground)
- 1 tsp Baking powder
- 6 Egg(s) (free range)
- 2 tsp Vanilla bean paste
- 2 tbsp Raspberries (freeze dried pieces)
- 2 tbsp Confit lemons (cubes)
- 2 tsp Raspberry liqueur
- 2 tsp Lemon extract
- Pink food colouring (a few drops)
- Yellow food colouring (a few drops)
For the coating
- 150g Raspberry jam
- 500g White chocolate (modelling chocolate)
For the decoration
- Raspberries (fresh)
- Icing sugar (to dust)
Utensils
- 2 x 20cm square cake tins
- Mixing bowl
- Rolling pin
- Pastry brush