Battenberg Cake
Battenberg, king of cakes! Quintessentially British with its familiar checked pink and yellow sponge, tang of raspberry jam and soothing blanket of marzipan - nothing says 'Afternoon Tea' quite like...
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Cooking tools:
- Cake pan
- Fondant smoother
- Cake tester
- Offset spatula
- Pastry brush
- Rolling pin
- Cooling rack
- Cake stand
- Kitchen scale
- Oven
- Microwave
- Freezer
- Bread knife
- Chef's knife
- Mixing bowl
- Microwavable bowl
- Spoon
- Measuring spoon
- Parchment paper
- Plastic wrap
- Kitchen shears
- Pencil
- Plate
- Doily
Ingredients
- 2 large free-range eggs, lightly beaten
- 120g caster sugar, plus extra for dusting
- 120g baking margarine/softened butter
- 120g self-raising flour, plus extra for dusting the tin
- ¼ tsp baking powder
- 3 tbs ground almonds
- 2 tbs semi-skimmed milk
- pink gel food colour
- 500g marzipan
- seedless raspberry jam
- icing sugar for dusting
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