Cakes Recipes - Chocolate Orange Battenberg Cake Recipe

  
 

Cakes Recipes - Chocolate Orange Battenberg Cake

Ingredients

  • 115g soft

  • margarine

  • 115g caster sugar

  • 2 eggs, beaten

  • few drops vanilla essence

  • 15g ground almonds

  • 115g self raising flour, sifted

  • grated rind and juice of 1/2 orange

  • 15g cocoa powder, sifted

  • 50-45ml milk

  • 1 jar chocolate and nut spread

  • 225g white almond paste

Method:

  1. Preheat the oven to 180'C/350'F/Gas 4. Grease and line an 18cm/7in square cake tin. Put a double piece of foil across the middle of the tin, to divide it into two equal oblongs.

  2. Cream the margarine and sugar. Beat in the eggs, vanilla and almonds. Divide the mixture evenly into two halves. Fold half of the flour into one half, with the orange rind and enough juice to give a soft dropping consistency. Fold the rest of the flour and the cocoa into the other half, with enough milk to give a soft dropping consistency. Fill the tin with the two mixes and level the top.

  3. Bake for 15 minutes, reduce the heat to 160'C/325'F/Gas 3 and cook for 20-30 minutes, until the top is just firm. Leave to cool in the tin for a few minutes. Turn out on to a board, cut each cake into two strips and trim evenly. Leave to cool.

  4. Using the spread, sandwich the cakes together, Battenberg-style. Roll out the almond paste on a board lightly dusted with corn flour to a rectangle 18cm/7in wide and long enough to wrap around the cake. Wrap the paste around the cake, putting the join underneath. Press to seal.