Battenburg/ Battenberg?!

Last year when the Great British Bake Off started on BBC, I was ecstatic. Sad I know but I kind of love crap TV, plus it gave Isabel and I something to speculate over at work.

Now the second series of the Bake Off is on TV, I decided to set myself a challenge to see if I am as good as those on the show - just to say I know I'm not but I can dream!!

This years series has much more DRAMA and DIVA moments, Rob being the biggest diva thus far. I have my bets on Jason to win, plus I like his little victory dances when he does well.

Anyway...I decided a few weeks ago that each week when the contestants do the technical challenge I will also attempt to make that recipe.

I know I'm a few weeks behind (blame the holiday), but I have finally gotten round to week one's challenge - The Battenburg or Battenberg ( I cant find the 'correct' spelling anywhere).

The Battenburg they made in the show was this one by Mary Berry. Unfortunately I dont really like walnuts or coffee so I made a traditional one from the Leith's Baking Bible - I would really recommend this book as it has so much useful information about the basics of baking.

The cake itself is really simple and easy to make and has a lovely buttery consistency. However my decorating skills leave a little something to be desired. I was never very good at model making...

I filled in between the cakes with apricot jam and then put a butter cream layer around the outside to help the marzipan to stick. I really wanted to make my own marzipan but I honestly didnt have the energy. Next time I promise. If I'm honest I quite like the buttery cake on its own, its almost like a madeira cake.

So next week its Tarte au Citron, here's hoping that turns out better!!

Battenburg Cake
(from Leith's Baking Bible)


Ingredients


170g (6oz) self raising flour, sifted
170g (6oz) butter, softened
170g (6oz) caster sugar
1 1/2 tspns baking powder
3 eggs
3 tblespns luke warm water
red food colouring
Marzipan ( you can use this recipe)
Apricot Jam
Butter cream (basic recipe here)


Method


1. Preheat the oven to 190C (375F). Grease 2 20cm (8inch) loaf tins and line with baking parchment.
2. Sift together the flour and baking powder. In another bowl cream together the butter and sugar until light and fluffy.
3. Gradually add the eggs, making sure to beat well after each addition.
4. Fold in half the flour mixture to the creamed butter mixture. Then carefully fold in the rest.
5. Divide the mixture in half, placing one half in one of the prepared tins. 
6. Add 3-4 drops of the food colouring to the other half of the mixture and mix until fully incorporated. Pour the half into the other tin.
7. Bake the cakes in the centre of the oven for approximately 25-30 minutes, until a knife comes out clean when inserted into the cakes. Leave to cool for a bit and then remove from the tins and place on a wire rack.
8. When the cakes are cold, trim them and cute each in half length ways, to give 4 identical pieces.
9. Spread each piece with the jam and sandwich together in pairs to give a chequer board effect.
10. Roll out the marzipan quite thinly (about 1cm thick) and trim to size to fit the cake. Spread the butter cream on the marzipan and encase the cake with the marzipan, leaving the ends uncovered. Trim neatly.