https://www.cutoutandkeep.net/projects/rose-and-lemon-battenberg-cake • Posted by Cat Morley
Batternberg cake is my absolute favourite cake and I'd been promising my Nana that I'd bake one because it's her favourite too. I infused my cake with lemon and rose to give it a really nice taste.
Batternberg cake is my absolute favourite cake and I'd been promising my Nana that I'd bake one because it's her favourite too. I infused my cake with lemon and rose to give it a really nice taste.
Whisk together the butter and sugar.
Beat in the eggs.
Whisk together the ground almonds, flour, baking powder and salt in a separate bowl.
Whisk the flour into the batter. Divide the batter between two bowls.
Grate the zest from the lemon into one of the bowls and mix in the lemon essence and a few drops of yellow food colouring. Mix the crushed rose petals, rosewater and pink food colouring into the other bowl.
Fold a piece of baking parchment in half and then in half again. Spread out either side and place in the middle of a greased baking tin so that there's a division down the middle.
Pour the lemon batter into one half and smooth.
Pour the rose batter into the other half.
Bake for half an hour at 180'C.
Leave to cool before removing the cakes from their tin.
Cut the cakes in half lengthways.
Coat the inner edge of one of the rose cakes with apricot jam and press into the side of the lemon cake.
Spread the top of the cake with apricot jam.
Place a lemon cake on top of the rose cake and spread it's inner side with apricot jam.
Place the final piece of rose cake on top.
Roll the marzipan flat out onto a sheet of cling film.
Place the cake in the middle of the marzipan and fold it around the cake, making sure that all sides are covered. Smooth out the marzipan before removing the cling film and cut off either end of the cake to give it a neat finish.
Cut into slices and serve!