Battenburg cake in a jar
Deconstructing a classic in the prettiest way we know how! By Reka Csulak from Holy Whisk Blog (www.rekacsulak.com).
We’ve taken this classic cake and given it a modern twist. A Battenburg cake in a jar displays the Battenburg sponge in a fun and pretty way.
Battenburg cake in a jar
Ingredients
For the sponge
- 1 free-range egg
- 15 g sugar
- 30 g liquid glucose
- 4 g baking powder
- 2 g bicarbonate of soda
- 25 g flour
- 1 tbsp orange juice
- t tsp vanilla extract
- 2 tsp almond extract
- gel food colouring, pink
For the frangipane
- 75 g butter, at room temperature
- 150 g ground almonds
- 1 tsp almond extract
- 5 tbsp icing sugar
To serve
- apricot jam
- apricot (fresh or tinned)
- almond flakes
Instructions
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Put the egg and sugar into a bowl and mix until it is pale in colour. Heat the liquid glucose in the microwave for 30 seconds, then incorporate into the egg-sugar mixture. Do not stop mixing until the mixture has doubled in volume.
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Sift the flour, baking powder and bicarbonate of soda into the bowl. Incorporate the orange juice, vanilla and almond extract.
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Divide the batter in half, then add the food colouring to one part only, mixing well – use a toothpick to fully control the quantity. Pour some of the beige and pink mixtures into paper cups. Make sure they are no more than one-third full. Cover the cups with clingfilm, then cook into the microwave for 1 minute on high.
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Let the sponges cool down completely, then use scissors to remove the paper cups. Tear the sponges into small pieces.
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For the frangipane, place everything into a food processor. Pulse until the frangipane turns into a smooth spread.
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To assemble, create layers of sponge pieces, frangipane, apricot jam and apricot pieces in decorative jars. Sprinkle almond flakes on top, to finish.
