Try this DofE7 Battenburg (Coffee and Walnut) recipe, or contribute your own.
Suggest a better description1) Preheat oven to 160 degrees Celsius or gas mark 3.
2) Fold some grease proof paper the height of your baking tin, down the middle. So there is an identical rectangle shape on either side. To then line the tin.
3)Using a mixing bowl and a wooden spoon, mix together the butter, eggs, sugar, flour, baking powder and ground almonds. (Until smooth)
4) Split the mixture evenly into two separate bowls. Add a few drops of vanilla extract and 1 and 1/2 teaspoons of milk to one bowl, and stir.
5) In a separate small container, stir the coffee granules into the rest of milk. Then mix this and the chopped walnuts, into the second bowl.
6) Pour one bowl into one side of the tin(on one side of your folded baking paper) and the other bowl onto the other side. Level them.
7) Bake in the oven for 35 to 40 minutes. Then leave to cool for a few minutes on the side.
8) Remove the sponge from both sides of the tray. Remove the edges with a knife.
9) Cut them length ways, down the middle once of either sponge. To get the 4 sections of sponge for the batternburg.
10) To make the icing, add the butter and sifted in icing sugar into a bowl. Again add the coffee granules to the milk in a separate container, until dissolved. Then pour this into the butter and the icing. Stir well, until brown smooth.
11) Using a butter knife, spread the icing onto the top of two the the sections. Both opposite(one vanilla and one coffe). And spread icing sugar between these quarters and then stick them together. Do the same with the top two quarters, and place them ontop of the bottom two. (So that its chequered like a chess board)
12) Roll out the marzipan thinly(but not too thin) with a rolling pin. Then place the assembled sponge onto the end of the rolled out marzipan.
13) Gently roll this so that it covers all four sides of the sponge and cut off the extras. If it over hangs on the edges, then cut these off too.
14) Pinch the edges of the marzipan on each 4 of its sides. Use a knife to then score and mark the marzipan, evenly across the top of the cake.
15) Use a few pieces of walnut to press lightly into the marzipan, and then gently sift some icing sugar over the top.
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Serving Size: 1 (762g) | ||
Recipe Makes: 1 | ||
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Calories: 1322 | ||
Calories from Fat: 454 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.4g | 67 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 31g | ||
Polyunsanturated Fat 12.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1271.2mg | 44 % | |
Potassium 834.1mg | 22 % | |
Total Carbohydrate 196.1g | 58 % | |
Dietary Fiber 14.9g | 60 % | |
Sugars, other 181.2g | ||
Protein 31.1g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1322
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