Battenburg cake in a jar

Name: Battenburg cake in a jar
Ingredients: 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; 75 g butter, at room temperature; 150 g ground almonds; 1 tsp almond extract; 5 tbsp icing sugar; apricot jam; apricot (fresh or tinned); almond flakes

Deconstructing a classic in the prettiest way we know how! By Reka Csulak from Holy Whisk Blog. A Battenburg cake in a jar displays the Battenburg sponge in a very pretty way.

Brought to you by Reka Csulak from Holy Whisk Blog

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.

Find more recipes here

6 small jars

Servings

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

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.

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

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.

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

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

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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