Gluten Free Battenberg

This recipe was created for our tea party for the coronation. It was able to feed at least 10 people and was delicious

Ingredients:

233g Butter

233g Caster sugar

4 eggs

66g Ground Almonds

186g Gf self raising flour

1 tsp Gf baking powder

2 tsp almond extract

1tsp of pink food colouring

500g Marzipan

4tbps of icing sugar

200g Apricot Jam

Method:

Heat your oven to 160c fan. Line your tin, I used a Battenberg tin that already had the dividers in (tin size 30cm by 20cm), if you do not have one of these tins you can make a barrier using a double layer of foil.

Put all of the cake ingredients except the food colouring into a large mixing bowl and blend together until smooth. split the mixture in 2 and add the food colouring to one of mixtures. Divide into each section of the tin equally and place into the oven for 25mins. Cool int the tin for about 15 mins and then take out and put on a cooling rack to cool completely.

Dust some greaseproof paper with a little icing sugar, then roll out the marzipan a little larger than the size you need. I rolled mine 31cm by 42 cm. Now brush the marzipan with some of the apricot jam, place one of the pink piece of sponge and spread some of the jam along the edge of the sponge, then place one of the white pieces of sponge next to it. Now spread apricot jam on the top of both sponges and then place the other 2 slices of sponge on top to create the traditional Battenberg design. now using the greaseproof paper to help you wrap the sponges with the marzipan. Trim the edges and then wrap with cling film for a few hours to keep its shape and then serve when ready.