Lemon And Rose Battenberg
This battenberg cake looks just like the traditional one, but we mixed it up a bit by using lemon and rose for an amazing unexpected flavour! It's a lot easier than you think so give it a go!
- 200 g unsalted butter
- 200 g caster sugar
- 200 g plain flour
- 4 eggs
- 2 tsp baking powder
- 1 drizzle yellow and pink food colouring
- 1 drizzle rose water
- 1 drizzle lemon flavouring
- 1 dollop cream cheese
- 500 g ready to roll white fondant icing
Preheat The Oven
Preheat the oven to 180°C.
Make The Batter
Beat the butter and sugar in a bowl until pale.
Crack in the eggs, one at a time, mixing throughout and then fold in the flour and baking powder to combine.
Flavour The Batter
Divide the mixture into two.
Add the yellow colouring and lemon flavouring to one half of mixture, and the pink colouring and rose water to the other half.
Bake The Sponges
Line two loaf tins with greaseproof paper (or you can use one and cook one after the other) pour each mixture into the separate loaf tins and bake for 30 minutes, until golden brown.
Trim The Sponge
Cool the sponges then slice the tops off of each sponge where it will have risen so you have a flat top.
Place one on top of the other and cut to the same size, trimming the golden edges.
Assemble The Cake
Slice lengthways into two long rectangles of each colour.
Arrange the rectangles into a checkerboard, with the same colours diagonal to each other.
'glue' The Cake
Spread the cream cheese between each layer to stick them together to make one large rectangle.
Roll Over The Fondant
Roll out the icing into a large rectangle to the thickness of a pound coin.
Spread more cream cheese mix on the top of the sponge and lay over the icing.
Fold the icing around the sponge, pressing firmly at the corners and trim any excess.
Serve To Lucky Guests!
Slice the battenberg to serve. serves 6
Hungry for more? Try one of these!