The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26649/citrus-battenberg

LifestyleFOOD.com.au

Lashings of orange jam bring together this garden-inspired lemon and lime Battenberg. 

Ingredients

  • Lemon Battenberg

  • 350g unsalted butter softened

  • 350g caster sugar

  • 6 eggs

  • 280g plain flour

  • 3 tsp baking powder

  • 1 tsp almond extract

  • 100g almond meal

  • 3 lemons, zested

  • Lime Battenberg

  • 350g unsalted butter softened

  • 350g caster sugar

  • 6 eggs

  • 280g plain flour

  • 3 tsp baking powder

  • 1 tsp almond extract

  • 100g almond meal

  • 5 limes, zested

  • Orange jam

  • 4 oranges

  • 4 cups water

  • 3 cups white sugar

  • Marzipan

  • 450g almond meal

  • 225g icing sugar

  • 225g caster sugar

  • 2 eggs

  • 1 ½ tsp almond extract

  • Brown food coloring

  • Buttercream flowers

  • 500g softened unsalted butter

  • 2 tsp vanilla extract

  • 600g icing sugar mixture

  • 600g pure icing sugar

  • 4 tbsp milk

  • Food colouring

Method

  • Battenberg:

  • 1.

    Heat oven to 160°C and line the base and sides of a 20cm square tin with baking parchment.

  • 2.

    Place the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a mixer and beat with a mixer until the mix comes together smoothly.

  • 3.

    Zest lemon and mix in yellow food colouring.

  • 4.

    Pour into Battenberg tin and bake for 25-30 mins – when you poke in a skewer, it should come out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling while you make the second sponge.

  • 5.

    Make second sponge but use lime zest and green food colouring instead.

  • 6.

    Place in freezer to cool down.

  • Marzipan:

  • 1.

    Process all dry ingredients together in a food processor, add almond essence and eggs and make into a dough. Refrigerate until ready to use.

  • Orange jam:

  • 1.

    Peel oranges thickly to remove all the white pith. Chop roughly and add to the water to boil then reduce heat and simmer for 20 minutes.

  • 2.

    Measure orange mixture, and allow ¾ cup sugar for each cup of mixture.

  • 3.

    Return mixture to the stove and stir without boiling until all the sugar is dissolved.

  • 4.

    Boil rapidly uncovered without stirring for about 20 minutes or until it is set.

  • Vanilla buttercream:

  • 1.

    In a mixer cream together the butter and vanilla until light in colour. Beat in the sugar a little at a time alternating with the milk. Continue mixing until light and fluffy.

  • Marzipan:

  • 1.

    Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.5cm thick. Brush with fig jam, then lay a lime and a lemon slice side by side at one end of the marzipan, brushing jam in between to stick sponge. Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes.

  • 2.

    Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges using fingers and thumb.

Nutritional information

Nutritional analysis per serving (66 servings)

  • Energy 413kj
  • Fat Total 20g
  • Saturated Fat 10g
  • Protein 4g
  • Carbohydrate 54g
  • Sugar 45g
  • Sodium 50mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

*This recipe has not been edited or tested by the Bake Off Food Department

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