Published On: Mon, Aug 19th, 2019

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

Servings 6 small jars

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

  1. 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.

  2. Sift the flour, baking powder and bicarbonate of soda into the bowl. Incorporate the orange juice, vanilla and almond extract.

  3. 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.

  4. Let the sponges cool down completely, then use scissors to remove the paper cups. Tear the sponges into small pieces.

  5. For the frangipane, place everything into a food processor. Pulse until the frangipane turns into a smooth spread.

  6. To assemble, create layers of sponge pieces, frangipane, apricot jam and apricot pieces in decorative jars. Sprinkle almond flakes on top, to finish.

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