Chocolate battenberg

Chocolate battenberg

dessert recipes | serves 10-12

This is made with cocoa instead of pink food colouring. Find marzipan in the supermarket baking aisle. You can use the cake off-cuts in a trifle.

1. Preheat oven to 180C/gas 4 and grease 2 small loaf tins (22cm x 8cm).
2. Divide the butter and sugar between 2 bowls, and cream both. Beat 3 eggs into each. Stir the vanilla and half the milk into one, then fold in 175g flour.
In the other, fold in remaining flour, the almonds, cocoa and remaining milk. Mix, then spoon into the greased tins. Bake both for 30–40 minutes. Cool for 10 minutes, then turn out onto a rack.
3. To assemble, warm then sieve the jam. Level off the tops and sides of the cakes with a knife so each cake is a rectangle and the same size. Cut in half lengthways so you have 2 long strips of each. Place 1 of the plain sponges on a board and brush the top and sides generously with jam, then do the same with a strip of chocolate sponge and stick the 2 together, side by side. Gently place the remaining sponges on top, opposite colours on each, brushing all the edges with jam. Trim the cake so the sides are straight, if necessary.
4. Roll the marzipan on a lightly buttered plastic board to a 35cm x 24cm rectangle, trimming the sides so they're neat. Place the cake on one of the shorter sides and roll, sitting the cake on the joining side. Trim to neaten.

 

Recipe Georgie Socratous
Photo Yuki Sugiura


from Issue 12

ingredients

• 350g butter, at room temperature, plus extra for greasing
• 350g caster sugar
• 6 eggs
• ½ tbsp vanilla extract
• 2 tbsp milk
• 285g self-raising flour
• 50g ground almonds
• 40g cocoa
• 125g raspberry jam
• 450g marzipan or almond paste

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