Surrey Homes | SH30 | April 2017 |Gardens supplement inside

Food
Simnel Battenberg cake
Serves: 6 Prep time: 30 mins
Cooking time: 25-30 mins
To make perfect Battenberg squares, Rosemary
recommends using a special Battenberg Tin. She
uses a Silverwood tin, available at Lakeland
lakeland.co.uk/70952/Silverwood-Battenberg-Tin
• 175g unsalted
butter, softened
• 175g golden caster
sugar
• 3 large eggs
• 1tsp vanilla paste
• 175g self-raising
flour
• pink colouring
paste
• 4tbsp raspberry jam
• 350g marzipan
1. Cream the butter and sugar until very pale
and fluffy, then beat in the eggs, vanilla
paste and flour until you have a smooth
batter. Divide the batter exactly in half,
and put into two bowls. In one bowl add
a small amount of pink colouring paste,
folding until completely combined.
2. Divide the mixture between the sections of
the tin – two sections per batter colour.
3. Bake for 25-30 minutes or until a
skewer inserted into the centre comes
out clean. Allow to cool and remove
the cake pieces from the tin.
4. Paint the jam over the long sides of the cake
and put one of each side by side, then put the
other two pieces on top, alternating the colour
to achieve that classic chequerboard pattern.
Paint the remaining long sides with the jam.
5. In icing sugar, roll out 290g of the marzipan
and wrap the cake completely. Put the cake
seam-side-down to hide the rough edge.
Trim the edges with a sharp knife dipped in
hot water, weigh 6x10g balls of marzipan to
place on top and then gently blowtorch.
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