Jamie Oliver

Chocolate battenberg

Chocolate battenberg

Serves 10 -12
Cooks In1H 25M
DifficultyShowing off
Nutrition per serving
  • Calories
    947
    47%
  • Fat
    49.4g
    71%
  • Saturates
    24.2g
    121%
  • Protein
    14.3g
    29%
  • Carbs
    111.3g
    43%
  • Sugars
    87.7g
    97%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Georgina Hayden
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Ingredients

  • 350 g butter , at room temperature, plus extra for greasing
  • 350 g caster sugar
  • 6 large free-range eggs
  • ½ tablespoon vanilla extract
  • 2 tablespoons milk
  • 285 g self-raising flour
  • 50 g ground almonds
  • 40 g cocoa powder
  • 125 g raspberry jam
  • 450 g marzipan , or almond paste
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Georgina Hayden

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Method

  1. Preheat the oven to 180ºC/350ºF/gas 4. Grease two small loaf tins (8cm x 22cm) with butter.
  2. Divide the butter and sugar between 2 bowls, and cream both. Beat 3 eggs into each.
  3. Stir the vanilla and 1 tablespoon of milk into one, then fold in 175g flour.
  4. In the other, fold in the remaining flour, the almonds, cocoa and remaining tablespoon of milk.
  5. Spoon each mixture into the greased tins, then bake for 30 to 40 minutes, or until golden and an inserted skewer comes out clean.
  6. Cool for 10 minutes, then turn out onto a rack.
  7. To assemble, warm the jam over a low heat, then sieve into a bowl.
  8. Level off the tops and sides of the cakes with a knife so each cake is a rectangle and the same size.
  9. Cut in half lengthways so you have 2 long strips of each.
  10. Place 1 of the plain sponges on a board and brush the top and sides generously with jam.
  11. Repeat with a strip of chocolate sponge and stick the 2 together, side by side.
  12. Gently place the remaining sponges on top, opposite colours on each, brushing all the edges with jam.
  13. Trim the cake so the sides are straight, if necessary.
  14. Roll the marzipan on a lightly buttered plastic board to a 24cm x 35cm rectangle, trimming the sides so they're neat.
  15. Place the cake on one of the shorter sides and roll, sitting the cake on the joining side. Trim to neaten, then serve.

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Nutrition per serving
  • Calories
    947
    47%
  • Fat
    49.4g
    71%
  • Saturates
    24.2g
    121%
  • Protein
    14.3g
    29%
  • Carbs
    111.3g
    43%
  • Sugars
    87.7g
    97%

Of an adult's reference intake