Coffee Battenberg

Surprisingly easy and very British despite its name

Coffee Battenberg from Dairy Diary 2011Serves 6-8
Time 1 hour
Calories 633 per portion
Fat 28g of which 12.7g is saturated
Suitable for vegetarians

Butter 175g (6oz)
Caster sugar 175g (6oz)
Eggs 3, beaten
Self-raising flour 175g (6oz)
Coffee essence 4 tsp
Milk 1 tbsp
Ginger marmalade 10 tbsp
Marzipan 450g (1lb)
Crystallised ginger 2 pieces, chopped to decorate, optional

1 Preheat oven to 180°C/350°F/Gas 4. Grease a 20cm (8in) square cake tin. Line with foil, making a pleat in centre to height of tin to divide in half, grease.

2 Beat butter and sugar together until light and fluffy and beat in the eggs and flour alternately until smooth. Divide mixture in half, fold coffee essence into one half and milk into other.

3 Spoon one flavour into either side of tin. Bake for 30-35 minutes then turn onto a wire rack to cool.

4 Trim cakes to same size and cut both in half lengthways. Spread side of one brown piece with marmalade and gently push together with a plain piece. Brush more marmalade on top of both and lay the remaining brown piece on the plain piece and vice versa.

5 Roll out marzipan on non-stick baking paper dusted with icing sugar until large enough to wrap around cake. Spread with marmalade and carefully roll around cake, smoothing in place. Trim off excess, crimp along edges. Decorate with crystallised ginger.

Recipe taken from Dairy Diary 2011.

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5 Comments

  1. jennyropes says:

    Oooh, I’d have never thought about making my own battenburg… This looks even tastier than Mr Kipling’s (and I have been known to munch at a whole battenberg before rather than eating it in slices. How shameful).

  2. Pingback: Mother’s Day approaches « Dairy Diary Chat

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