Vegan Battenberg Cake Recipe | Samsung Food App

Name: Vegan Battenberg Cake Recipe | Samsung Food App
Total time: 90 min
Ingredients: 275 g (2 ¼ cups) self-raising flour; 220 g (1 cup) caster (superfine) sugar; 80 g (⅔ cup) ground almonds; 1 ¼ tsp baking powder; ¼ tsp salt; 190 g (⅔ cup + 2 Tbsp) vegan block butter/margarine (I use Naturli Vegan Block or Stork block) (melted); 190 ml (⅔ cup + 2 Tbsp) unsweetened non-dairy milk (soy is best) (room temperature); 1 ½ tsp vanilla extract; ¾ tsp almond extract; pink or red gel food colouring*; apricot jam; 500 g (17 ½ oz) marzipan; icing sugar for rolling

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Vegan Battenberg cake - this vegan version of the classic British cake is just as good as the original and is the perfect cake for almond lovers! A light almond sponge cake is arranged in a chequered...

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Cooking tools:

Hand mixer
Cake pan
Rolling pin
Cooling rack
Pastry brush
Oven
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Fine-mesh sieve
Spatula
Chef's knife
Cutting board
Parchment paper
Aluminum foil
Plate
Wooden spoon

Ingredients

275 g (2 ¼ cups) self-raising flour
220 g (1 cup) caster (superfine) sugar
80 g (⅔ cup) ground almonds
1 ¼ tsp baking powder
¼ tsp salt
190 g (⅔ cup + 2 Tbsp) vegan block butter/margarine (I use Naturli Vegan Block or Stork block) (melted)
190 ml (⅔ cup + 2 Tbsp) unsweetened non-dairy milk (soy is best) (room temperature)
1 ½ tsp vanilla extract
¾ tsp almond extract
pink or red gel food colouring*
apricot jam
500 g (17 ½ oz) marzipan
icing sugar for rolling