The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26650/citrus-orchard-battenberg

LifestyleFOOD.com.au

Get crafty with this zingy citrus Battenberg topped with intricate marzipan fruit. 

Ingredients

  • Battenberg almond sponge – make 2 batches separately

  • 300g unsalted butter – room temperature

  • 300g caster sugar

  • 6 free-range eggs at room temperature

  • 225g cake flour

  • 1 ½ tsp baking powder

  • 75g ground almonds

  • 1 ½ tsp vanilla essence

  • Pinch salt

  • Lemon sponge

  • Zest and 1 1/2 tbs lemon juice

  • Orange sponge

  • Zest one orange and 3-4 drops orange gel colour

  • 1 tbs orange juice

  • Finger lime buttercream

  • 200g unsalted butter

  • 120g icing sugar

  • juice and zest 1 lime

  • 2 tsp dried finger lime powder

  • Pinch salt

  • Pistachio marzipan

  • 100g raw pistachios, ground

  • 250g blanched almonds, ground

  • 350g pure icing sugar

  • 2 egg whites, lightly beaten

  • 1/4 teaspoon orange flower water

  • Pinch salt

  • Almond marzipan (for fruits)

  • 150g almond meal

  • 210g pure icing sugar

  • 1 egg white

  • ¼ teaspoon orange flower water

  • 10-15 whole cloves

  • 200g dark chocolate, for leaves

  • 100g white chocolate for orange blossoms

  • Leaf green petal dust

  • Dark green chocolate paint for chocolate leaves

  • Gel in orange, lemon yellow and lime green/leaf green

  • Unsprayed rose leaves (for chocolate templates)

Method

  • 1.

    Preheat oven to 170°C, fan-forced.

  • 2.

    Grease and line two 10-inch square cake tins with baking paper so that it hangs over two sides of the tin (for lifting out later).

  • For the cake batter:

  • 1.

    Cream butter and sugar with orange or lemon zest until light and fluffy.

  • 2.

    Add vanilla and a pinch of salt.

  • 3.

    Add eggs gradually until incorporated and fluffy.

  • 4.

    Sift together flour, almonds and baking powder.

  • 5.

    Add to butter mixture on low speed along with food colouring and orange juice (for orange sponge) or lemon juice (for lemon sponge) until just mixed together.

  • 6.

    Pour mixture into cake tins. Smooth until level. Bake for approximately 40 minutes or until just done.

  • 7.

    Cool.

  • 8.

    Trim edges to square off.

  • 9.

    Using a ruler and a sharp knife, cut cake into 3cm by 3cm strips, trimming off brown tops and bottoms if able.

  • 10.

    Cut 4 lemon strips and 5 orange strips so there are nine in total.

  • 11.

    Leftover cake can be used to make a smaller log of four strips of cake.

  • For the pistachio marzipan:

  • 1.

    Grind pistachios in a food processor until fine.

  • 2.

    Glace pistachios, almonds and icing sugar in a food processor and whizz until well combined.

  • 3.

    Add egg white, orange blossom water and salt and process until you have a ball of marzipan. If too sticky add extra icing sugar or almonds.

  • 4.

    Roll into a ball, flatten and wrap in glad wrap until ready to use.

  • For the almond marzipan:

  • 1.

    Put almonds and icing sugar in a food processor and whizz until fine. Add egg white and orange blossom water and process until it forms a ball. Roll into a log and wrap marzipan in glad wrap until ready to use.

  • For the buttercream:

  • 1.

    Beat softened butter, icing sugar, lime zest and juice and finger lime powder until light and fluffy.

  • For the chocolate leaves:

  • 1.

    Temper chocolate using the microwave technique:

  • 2.

    Melt 2/3 of the chocolate in the microwave in 30 second pulses at 50% strength.

  • 3.

    Remove when just melting and stir until fully melted. Add chocolate and stir until temperature reaches 31°C. Chocolate will look glossy and feel cool to touch. Some chocolate may remain unmelted.

  • 4.

    Brush chocolate on back of leaves until almost the edges. Place in freezer to set quickly. Peel chocolate from the leaves. Spray or paint with chocolate paint in greens.

  • To make the marzipan fruits:

  • 1.

    Divide almond marzipan into three:

  • 2.

    To one third mix in a drop or two of orange gel colour and natural orange essence (optional);

  • 3.

    To the other third add a drop of yellow gel colour and natural lemon essence (optional);

  • 4.

    To the other third add a drop of lime green gel colour.

  • 5.

    Make orange, lemon and lime shapes.

  • 6.

    Use a fine zester grater or a ginger grater to create an indented skin.

  • 7.

    Mark creases and indents with a modelling tool or the back of a knife.

  • 8.

    Press a clove in one side of the orange to represent the top.

  • To make orange flowers:

  • 1.

    Melt a small amount of white chocolate.

  • 2.

    Colour some with green chocolate paint or powder.

  • 3.

    Dot white chocolate on a piece of baking paper to form four petals joined together. Put of dot of green chocolate in the middle. Make several and freeze until ready to decorate.

  • To assemble:

  • 1.

    Assemble cake on a flat tray.

  • 2.

    The buttercream will act as glue.

  • 3.

    Apply a thin layer of buttercream along each side of the cake strip and join together to form a square log with 9 alternating pieces of cake in a 3x3 pattern.

  • 4.

    Ensure cake is square and even. Leave ends for trimming later.

  • 5.

    Cover cake in a thin layer of buttercream and chill while rolling marzipan.

  • 6.

    Roll pistachio marzipan on a piece of baking paper to a rectangle, 38x20 cm (check with size of cake). Make sure it is not too thick.

  • 7.

    Place top of cake in the middle of the marzipan. Smear buttercream over any uncreamed sides.

  • 8.

    Use baking paper to firmly but carefully mold the marzipan around the cake. Trim and join the seam in the middle of the cake.

  • 9.

    Flip cake so seam is at the bottom.

  • 10.

    Trim ends neatly.

  • 11.

    Use a modelling tool to make a decorate pattern along the edges of the cake.

  • 12.

    Arrange marzipan fruits, leaves and flowers on top of the cake.

Nutritional information

Nutritional analysis per serving (36 servings)

  • Energy 376kj
  • Fat Total 22g
  • Saturated Fat 9g
  • Protein 5g
  • Carbohydrate 41g
  • Sugar 32g
  • Sodium 60mg

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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