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Before you jump to Battenburg Cake (gluten free) 🧈 recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.
Many of us have been conditioned to believe that comfort foods are terrible and must be avoided. If your comfort food is candy or junk food this holds true. Other times, however, comfort foods can be completely nutritious and it’s good for you to consume them. There are some foods that, when you eat them, could improve your mood. If you seem to be a little bit down and you need an emotional pick me up, try some of these.
Make a trail mixout of a variety of seeds and nuts. Your mood can be elevated by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and so on. This is because these nuts are high in magnesium, which helps to boost serotonin levels. Serotonin is a feel-good substance that dictates to the brain how to feel at any given time. The more serotonin you have, the more pleasant you will feel. Not just that, nuts, specifically, are a fantastic protein source.
As you can see, you don’t need to eat junk food or foods that are bad for you to feel better! Try a few of these suggestions instead.
We hope you got insight from reading it, now let’s go back to battenburg cake (gluten free) 🧈 recipe. You can cook battenburg cake (gluten free) 🧈 using 14 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to make Battenburg Cake (gluten free) 🧈:
- Provide 175 g caster sugar
- Take 175 g butter
- Take 140 g gluten free self raising flour (I love doves farm)
- Take 50 g ground almonds
- Prepare 3 eggs
- Prepare 1/2 tsp baking powder
- Prepare 1/4 tsp xanthan gum
- Use 1 tsp vanilla essence
- Get 1/2 teaspoon almond essence
- Take Pink and yellow food colouring gel
- Provide To assemble:
- You need 500 g golden marzipan (pre made or bought)
- Provide 1 jar Apricot conserve
- Prepare Icing sugar for dusting counter
Steps to make Battenburg Cake (gluten free) 🧈:
- Preheat the oven to 160c. Melt the butter in the microwave for 30 seconds until soft. Once softened, add to a large mixing bowl with the sugar. Whisk to a cream with an electric whisk for 2-3 mins.
- Add the almonds, eggs, baking powder, xanthan gum, vanilla essence and almond essence. Whisk with the electric whisk for 30 seconds to combine.
- Sift in the flour. Fold in with a metal spoon until a smooth mixture has formed.
- Split the mixture equally into two bowls. Add 3 small drops of colouring gel to each bowl and stir. Add more if you want darker colours. Gel works better than liquid colouring as it doesn’t affect the consistency of the cake mix.
- Distribute the mixture into two rectangular tins.
- If you don’t have a battenburg tin loaf tins work well, or use a square tin divided into two.
- Cook at 160c for 15-25 mins. Using long rectangular tins took 18 mins, but it will depend on the size of tin you use. Cook until the cakes start to brown on the top. Use a cake tester or end of a teaspoon to check it’s cooked through in the middle.
- Once fully cooled, use a sharp knife to slice the cake in half long ways.
- Microwave the apricot jam for 30 seconds until runny. Dust a large chopping board or worktop with icing sugar and use a rolling pin to roll out the marzipan so it it big enough to cover all 4 sides of the cake. Use a teaspoon to coat in a layer of jam.
- Carefully lift the cake slices into the centre of marzipan. Use the remaining jam as a glue to hold the segments together.
- Fold the marzipan over the cake. Flip the cake over so the join is at the bottom. Use a sharp knife to cut either end to make them neat. Serve and enjoy!
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