Monday, 8 October 2012

Can't Beat a Battenburg

Torturous tendonitis is taking over my life! I'm under very strict instructions not to use my right hand at all. I've had to take a little leave from work to try and have zero activity to try and get it back to some kind of normality. At the moment the pain is constant so here's hoping a little rest will go a long way. Everyone is joking that the cause of the tendonitis is excessive baking! But given I use my fantastic KMix for everything, I don't think it is. This evening I've made the trip to the wild wild west of Ireland to seek out the best care possible....which is of course at home, where my Mom is! Luckily she shares my love of all things food and has volunteered to help me out with my blog in my time of need (I know sure she's only brilliant!). It was really nice having time to flick through old recipe books and dream up all kinds of wonderful together. My Mom 'Shaud' as I like to  call her, came up with a great idea of resurrecting some of the 'Classic' recipes. I was very excited about the prospect of watching and learning how to make some of the old favourites! First on the list is a traditional Battenburg. This is my Dad's favourite and whenever Shaud is away somewhere she always tries to bring him back one!

225g self-raising flour
4 large eggs
225g butter
225g sugar
4 drops of vanilla extract
Jam of your choice
225g marzipan

1. Preheat oven to 190C. Line a 28x18cm tin with greaseproof paper, creating a pleat in 
    the centre of the tin with the greaseproof paper (as pictured).
2. Beat together the butter and sugar in a free-standing mixer until light and fluffy.
3. Add in a few drops of vanilla essence, then beat in the eggs a little at a time.
4. Fold in the flour and then place half of the mixture in a separate bowl. Add a few drops 
    of pink colouring to one half of the mixture and stir in well.
5. Place the the coloured mixture on one side of the pleat and the non coloured mixture on 
    the other side. Bake for 40-45 minutes or until golden brown.
6. Turn the cake out onto a wire rack to cool. Cut each cake in half, lengthways (trim the 
    cake so they are exactly the same size).
7. Spread the jam on the sides of the cake and assemble together in alternating colours. 
    Once assembled spread jam on the outside of the cake too.
8. Roll out the marzipan on a sugared board to a size of approximately 30x25cm. Spread 
    with jam and wrap the marzipan around the cake, trimming any excess.

E-D's Notes
Credit where credit is due...thanks so much to Shaud for the use of her hands and helping me type today and constructing this beautiful Battenburg!


  1. Sure Shaudy is only excellent. I was wondering how you'd managed a battenburg with one hand :-) lovely and colourful x

  2. This is a very lovely one. I would take a piece right away. This post wants to make me try it as well.

    1. You should defo give it a try's I'm told!

  3. this looks fantastic! ...hope you're feeling better soon...


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