The Holy Battenburg
The 11th of July marks my beloved late grandpa Gray’s birthday. Or Gipa as my younger brother and I used to call him. Sadly he passed away very soon after Christmas, in January 2018. What also made it harder and more sad, especially I think for mum and I was my brother was in New Zealand working. I still remember my last conversation with Gipa, he told me to look after mum, tell Sam he loved him and make sure I’m happy with everything I do. I also remember the conversation him and I had when he was first diagnosed with cancer. Yes, the horrible C word has been dropped in there, sadly, the word that affects so many lives and tears up so many families. I remember walking into the hospital when he was first diagnosed, and when we went to leave he grabbed hold of my hand and said promise me you will live a happy life and marry the right man. I think this stemmed off the many laughs we used to have about Gipa wanting to vet any boyfriends my mum did have. He always put other people first and always wanted to best for us all, one of his many wonderful traits.
Grandpa loved battenburg and every year without fail mum would make him one. Being the baker that I am, I suddenly realised this year that I had never made a battenburg. And that was all about to change. And it did, so here is the recipe for you. Whenever my family eat a battenburg we always eat it thinking of Gipa, so it makes it more special in a way, and an excuse to eat more cake, right!?
I hope you all enjoy battenburg as much as I do.
3 medium eggs
160g soft margarine
160g self raising flour
160g caster sugar
2 drops almond essence
1 drop red food colouring
1 packet white marzipan
1. Cream the margarine and sugar together until light and fluffy.
2. Add the eggs one at a time with a spoon of flour and combine.
3. Fold in the remaining flour along with the almond essence.
4. Grease a rectangular tin, the size of 26x18cm. You then need to put a piece of foil in the middle of the tin to make a split, the long way.
5. Put half of the cake mix in one half of the tin.
6. Die the other remaining half a pale pink, and evenly spread in the other half of the tin.
7. Bake at 180° for 30 minutes or until skewer comes out clean.
8. Once the cake has called, cut each half of the cake into even rectangular strips (you need 2 of each colour). We have never made them an exact measurement, but they are generally 24x5cm.
9. Assemble the cakes together using either apricot jam or red currant jelly. Roll out the marzipan and place the rectangular shaped cake in the middle of the rolled out marzipan, and wrap around the cake, ensuring the sponge has been coated in the jam or jelly so it sticks. Trim any edges so it is neat.
Grandpa loved battenburg and every year without fail mum would make him one. Being the baker that I am, I suddenly realised this year that I had never made a battenburg. And that was all about to change. And it did, so here is the recipe for you. Whenever my family eat a battenburg we always eat it thinking of Gipa, so it makes it more special in a way, and an excuse to eat more cake, right!?
I hope you all enjoy battenburg as much as I do.
3 medium eggs
160g soft margarine
160g self raising flour
160g caster sugar
2 drops almond essence
1 drop red food colouring
1 packet white marzipan
1. Cream the margarine and sugar together until light and fluffy.
2. Add the eggs one at a time with a spoon of flour and combine.
3. Fold in the remaining flour along with the almond essence.
4. Grease a rectangular tin, the size of 26x18cm. You then need to put a piece of foil in the middle of the tin to make a split, the long way.
5. Put half of the cake mix in one half of the tin.
6. Die the other remaining half a pale pink, and evenly spread in the other half of the tin.
7. Bake at 180° for 30 minutes or until skewer comes out clean.
8. Once the cake has called, cut each half of the cake into even rectangular strips (you need 2 of each colour). We have never made them an exact measurement, but they are generally 24x5cm.
9. Assemble the cakes together using either apricot jam or red currant jelly. Roll out the marzipan and place the rectangular shaped cake in the middle of the rolled out marzipan, and wrap around the cake, ensuring the sponge has been coated in the jam or jelly so it sticks. Trim any edges so it is neat.
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