Easiest Way to Make Ultimate Battenburg Cake (gluten free) 🧈

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, battenburg cake (gluten free) 🧈. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Battenburg Cake (gluten free) 🧈 is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Battenburg Cake (gluten free) 🧈 is something that I have loved my whole life. They are nice and they look fantastic.

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

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

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

So that’s going to wrap it up for this special food battenburg cake (gluten free) 🧈 recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!