How to Make Ultimate Battenburg Cake (gluten free) 🧈

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, battenburg cake (gluten free) 🧈. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Battenburg Cake (gluten free) 🧈 is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Battenburg Cake (gluten free) 🧈 is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have battenburg cake (gluten free) 🧈 using 14 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Battenburg Cake (gluten free) 🧈:

1. Prepare 175 g caster sugar
2. Make ready 175 g butter
3. Prepare 140 g gluten free self raising flour (I love doves farm)
4. Get 50 g ground almonds
5. Prepare 3 eggs
6. Get 1/2 tsp baking powder
7. Prepare 1/4 tsp xanthan gum
8. Make ready 1 tsp vanilla essence
9. Take 1/2 teaspoon almond essence
10. Prepare Pink and yellow food colouring gel
11. Take To assemble:
12. Get 500 g golden marzipan (pre made or bought)
13. Make ready 1 jar Apricot conserve
14. Take Icing sugar for dusting counter

Steps to make Battenburg Cake (gluten free) 🧈:

1. Preheat the oven to 160c. Melt the butter in the microwave for 30 seconds until soft. Once softened, add to a large mixing bowl with the sugar. Whisk to a cream with an electric whisk for 2-3 mins.
2. Add the almonds, eggs, baking powder, xanthan gum, vanilla essence and almond essence. Whisk with the electric whisk for 30 seconds to combine.
3. Sift in the flour. Fold in with a metal spoon until a smooth mixture has formed.
4. Split the mixture equally into two bowls. Add 3 small drops of colouring gel to each bowl and stir. Add more if you want darker colours. Gel works better than liquid colouring as it doesn’t affect the consistency of the cake mix.
5. Distribute the mixture into two rectangular tins.
6. If you don’t have a battenburg tin loaf tins work well, or use a square tin divided into two.
7. Cook at 160c for 15-25 mins. Using long rectangular tins took 18 mins, but it will depend on the size of tin you use. Cook until the cakes start to brown on the top. Use a cake tester or end of a teaspoon to check it’s cooked through in the middle.
8. Once fully cooled, use a sharp knife to slice the cake in half long ways.
9. Microwave the apricot jam for 30 seconds until runny. Dust a large chopping board or worktop with icing sugar and use a rolling pin to roll out the marzipan so it it big enough to cover all 4 sides of the cake. Use a teaspoon to coat in a layer of jam.
10. Carefully lift the cake slices into the centre of marzipan. Use the remaining jam as a glue to hold the segments together.
11. Fold the marzipan over the cake. Flip the cake over so the join is at the bottom. Use a sharp knife to cut either end to make them neat. Serve and enjoy!

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