Because I can't squidge it through your letterbox...

This blog post has been created because I've been asked to squidge some battenburg through my friends letterbox and considering she lives in Somerset, It would be difficult to do!

This blog will be more - how to do something in step by step / picturesque view.   Again, not something I normally do.

So yeah, a little different to my normal cupcakes.  I present to you...


BATTENBURG.


Easy peasy really....

Make the normal  4,4,4,2  sponge mixture.

For those that  are confused by 4442. This is 4 oz of Self Raising Flour,  4oz of Caster Sugar,  4oz Stork Butter and 2 large eggs.

Once you've made the mixture, add Almond extract.


I have a special metal tray for battenburg purposes that is split into 4 equal square blocks.  If you dont have this, then have no fear.  Just use two bread loaf tins.


Whichever tin you use,  make sure you grease it.  All inner edges!


Then portion 1 half of the mixture into the bread tin or  two of the quarts.

Then colour the rest of the mixture with a pink gel.

You need to use Gel colouring because if you use the pink waterbased you get in the supermarkets the colouring will 'cook out' leaving a very dull yellow sponge.  Gel can be bought at all good bakery stores.  I got mine from Biggers of Bailgate in Lincoln.

Once you've coloured the sponge;  layer into the second bread tin or the last two quarts.

Make sure the bottom is covered in a nice even layer.   In a bread tin, it will look a tiny amount of mixture but you don't need very much as it rises significantly.

Preheated to 180 oven,  20 minutes.   The sponge will be slightly brown on the top.

I forgot to take a picture when it first came out the oven,  whoopsies!

Leave to cool for a few minutes and transfer to a cooling rack,  loosen all edges with a spatula because popping out.

As you can seem  I managed to 'somehow' get a pink and yellow sponge - not sure how I did that... I think its because one of the quart sections wasn't completely flat at the bottom so some pink leaked in to the yellow....


Once the sponge has cooled, stack the sponge into a square block.  To do this you will need to trim down all edges of the browned sponge.

Disgard the stacked sponge to the side for a short time because now comes the difficult part - or as difficult as its gonna get.

To save you craning your neck, I have used Tesco's own Golden Marzipan and Tesco's own Apricot Jam.

Why Apricot Jam?    Because it has very little flavour and is used as adhesive between the sponge and the sponge/marzipan.

SO....

Spread the work top with caster sugar and roll out the golden marzipan to double the size of the stacked sponge.... big enough to wrap over the top - its really trial and error here.

Try not to make it too thick and not too thin - difficult task.   If you make it too thin, the marzipan will tear when wrapping. Too thick and it wont bend easily / and will be overpowering when eating.

(to let you into a little secret... I forgot the sugar, and I ended up getting very sticky and peed off as the marzipan stuck to the worktop and immediately tore.  It wasn't until I realised my 'schoolboy error' that everything came together

So yes, this why there is no photos because it would just be a mess of ripped marzipan and cartoon sweary words...)

So, once you have your marzipan at the desired length... plonk the stacked sponge in the middle ... and use apricot jam to stick the stacked sponge together.

Most 'normal' people would strain the Jam to remove the fruit ... me?   Too lazy.   I just spreaded the jam and pick the fruit bits out :-P

First do a last check that the marzipan is the correct size.

This is what happens if you do not put apricot Jam to stick the sponge to the marzipan:

Yes, this is correct... I forgot to do it! heh.  I own up to my mistakes ;-D

Once you've done your last check, unroll it again.... and then smear apricot Jam (removing lumps if youve left them in) and then roll it back up.    Extra jam may be needed at the join.  

Using a very technical term... "squidge" all edges against the sponge and turn the the battenburg so that join is at the bottom.

If you've done as I've said and used sugar... there will be a light dusting of sugar on the outside of the marzipan.

E VOILA:

As you can see the bottom is slightly too thick - this is for me to improve next time.

Also, the pink seeping in to the yellow is on show too.

Ho hum... It tastes gooooooood.



TOODLES! :-D