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Battenburg Cake Recipe
Use this Battenburg cake recipe to make this famous checkerboard cake. Ingredients 4oz soft margarine Measure the margarine, sugar, eggs, ground rice, flour, baking powder and almond essence into a large bowl and beat well for about 2 minutes until smooth. Spoon half of the mix into one half of the prepared tin as neatly as possible. Add a few drops of red food colouring to the remaining mixture to turn it a deep pink colour. Spoon this into the other half of the tin. Bake for 35-40 minutes or until the cake is well risen. Turn out and leave to cool. Trim the edges of the cake and then cut into four equal strips down the length of the colours. Heal the apricot jam in a pan and use it to stick the strips together to create the checkerboard effect. Roll out the almond paste into an oblong the length of the cake and wide enough to wrap around the cake. Brush the cake with apricot jam and press the almond paste neatly around the cake.
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