Traditional Battenberg - Easy Recipes

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Thursday, April 4, 2019

Traditional Battenberg


Ingredients

  • 175g / 6 oz (¾ cup / 1½ sticks) Unsalted Butter, softened & cut in cubes
  • 175g / 6 oz (¾ cup) Caster Sugar
  • 175g / 6 oz (1 1/3 cups) Self-Raising Flour (***see end of doc on how to make your own)
  • 3 Large Eggs, room temp
  • 65g / 2 1/3 oz (½ cup) Ground Almonds (Can be substituted with ground rice)
  • 3/4 tsp Baking Powder
  • ½ tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • Red Food Colouring, paste, liquid or gel
  • To Finish
  • 100g / 3 ½ oz (1/3 cup) Apricot Jam
  • 225g / 8 oz Marzipan, natural or yellow (store-bought)

Instructions

  1. Preheat oven to moderate 350°F/180°C/160°C Fan Assisted/Gas Mark 4
  2. Grease an 8”/20cm square baking tin with butter
  3. Line the tin with parchment paper, creating a divide in the middle with the parchment (or foil)
  4. - Tip: See photos or watch video at end for detailed instructions
  5. OR Prepare Battenberg tin by brushing the tin with melted butter and flouring
  6. Full instructions visit @mandymortimer


source http://bagikaninfonya.blogspot.com/2019/04/traditional-battenberg.html

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