Gluten Free Chocolate Battenberg - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-chocolate-battenberg

Posted On: 5th September 2015

Where's the fun in making a traditional battenberg cake? This one is pretty much the same but with a chocolate twist. Of course it is gluten free, with a almond and a chocolate sponge, glued together with Nutella. If you wanted a normal gluten free battenberg though you can still use this recipe just switch cocoa powder to pink food colouring and the Nutella to apricot jam!

Ingredients

180g butter
180g caster sugar
3 large eggs
180g gluten free self raising flour
25g ground almonds
1tsp almond extract
1tsp cocoa powder
100g Nutella
1x pack ready roll marzipan (about 3/4 is used in total)

Preparation Time: 30 Mins
Cooking Time: 40 Mins

This recipe contains

Dairy, Egg, Tree Nuts

Method

1. Grease and line an 8inch square cake pan. Cut an extra long length of greaseproof paper about 4in wide, fold over one of the long edges to give it a foot (like an L shape), grease the paper inside the tin and stick this piece down the middle, fold over the ends to create a barrier, this is going to keep your two cakes separate.

2. Place all the ingredients for the sponge in a bowl and with an electric whisk, whisk until nice and smooth.

3. Pour roughly half the mix into another bowl and add the cocoa powder to it, beat in. Pour the chocolate mix into one side of the lined tin and the plain into the other.

4. Place the cakes in an oven preheated to gas mark 4, the cake will take 30-35 mins, if golden but still wobbly and uncooked after 30 mins, turn the over down to 2 and leave for 10-20 mins, checking occasionally. The sponges are cooked when a knife or skewer poked into the middle of both cakes comes out clean.

5. Allow the cakes to cool off for 10 mins in the pan and then turn out to a wire rack to cool completely.

6. Once cold, place the one cake on top of the other, trim off the long sides so both cakes are the same size (doesn't matter about the short side at the moment) and cut in half length ways to create four sponge pieces.

7. Roll out the marzipan, it needs to be slightly wider than the long side of the cake and around 5 times the size length ways, neaten one of the shorter sides up with a knife, don't worry about the rest being neat or too long, we'll tidy it up after.

8. Spread the whole of the marzipan surface with a thin layer of Nutella (handy tip, place the Nutella in a bowl and warm in the microwave for 20 seconds, it makes it easier to spread) and then place a piece of the plain almond sponge about an inch in from the neatened edge, place some Nutella on the inside edge of the sponge and them push a piece of the chocolate sponge up to it so they stick together. Nutella the outer sides and the top and place the other two sponges on their opposing colours to get the checkered effect. Again Nutella the sides and the also the marzipan (so its like glue on both pieces) and fold the marzipan up the side up so it sticks to the cake. Wrap the rest of the marzipan around and cut the excess off with a knife leaving just enough behind to overlap the marzipan. Press down the overlap so it sticks firmly.

9. With your finger find the front edge of the cake through the marzipan, take a sharp knife and cut about half a centimetre or so of cake and the rough edge of marzipan off to neat out the front, do the same on the back and you are ready to serve.

This recipe makes 10 slices
Nutritional info per slice