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Vegan Battenberg (Mattenberg)
Vegan Battenberg (Mattenberg)

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One of the first types of foods you need to be eating plenty of, is various berries. You will find that most berries have massive amounts of Vitamin C that you must realize is good for your body. Another thing you will recognize is that the antioxidants in berries is higher than just about any other food that you may choose to eat and this can help with your circulatory system. Most people already know that cells begin to break down with time and the addition of antioxidants in your diet can certainly help keep your cells healthier for longer periods of time.

If you decide that your overall health is important to you, you need to take these tips to heart. Also if you cut out all the processed foods that you shouldn’t be eating anyway, you might find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to vegan battenberg (mattenberg) recipe. You can cook vegan battenberg (mattenberg) using 13 ingredients and 24 steps. Here is how you achieve that.

The ingredients needed to cook Vegan Battenberg (Mattenberg):
  1. Use 320 g Self Raising Flower
  2. Prepare 80 g Ground Almonds
  3. Prepare 240 g Caster Sugar
  4. Provide 2 tsp Baking Powder
  5. Prepare 400 ml Soya Milk (or Nut based alternative)
  6. Get 160 ml Oil (Sunflower or Rapeseed)
  7. Take 1 Tbsp Vanilla Paste
  8. Prepare 2 tsp Almond Extract
  9. Take Vegan food colouring paste
  10. Take 450 g Marzipan (Store bought is usually vegan friendly)
  11. Use Fruit Jam (Apricot or other seedless jam)
  12. Provide Icing sugar (to help roll out the marzipan)
  13. Provide Boiling water (to help thin out the jam)
Instructions to make Vegan Battenberg (Mattenberg):
  1. Preheat oven to 180℃
  2. Line 2x loaf pans with baking parchment - use a little dairy-free vegetable spread to keep the parchment in place.
  3. Mix together dry ingredients in a large bowl: - - Self Raising Flour - - Ground Almonds - - Caster Sugar - - Baking Powder
  4. Mix together wet ingredients in a separate bowl (ideally in a large jug): - - Soya / Nut Milk - - Oil - - Vanilla Paste - - Almond Extract
  5. Pour the wet ingredients into the dry mix and stir by hand. Stir until just mixed. - - TIP: It's OK for it to be lumpy - the lumps will bake out, and actually helps with making vegan cakes rise as the baking powder takes longer to react.
  6. Bang out the air bubbles - drop the bowl onto a wooden chopping board a few times. - - TIP: You want the baking powder to react only when it is in the oven - not before. The bubbles aerate the mix too soon.
  7. Pour half of the mix into one loaf pan (about 550g).
  8. Add a small amount of food colouring paste to the left over mix and stir in. Keep banging out air bubbles as you do this. Be careful not to over-mix, but get the colour to be consistent.
  9. Pour the remaining cake mix into the other loaf pan.
  10. Bang out the bubbles in both loaf pans and place in the oven - on the middle shelf.
  11. Bake for at least 45-minutes. - - TIP: Check with a toothpick that the cake has completely baked. You don't want the toothpick coming out with any mix stuck to it. There is a balance between under-baked and over-baked, and it appears to be a matter of a minute or two. As the cake has completed rising, checking every few minutes is OK and won't effect the cake. - - NOTE: The coloured cake can take a couple of minutes longer. This may be down to it being more mixed than the uncoloured bake.
  12. Cool in the tin for 10-minutes before turning out on to a wire rack and allowing it to completely cool.
  13. Sprinkle icing sugar on to a dry flat surface and roll out a thin sheet of marzipan. - - TIP: You need your marzipan to be four and a bit times longer than the width of the cake, and as long as the cake - when cut to shape.
  14. Cut the cakes into shape: - - TIP: Trim the tops off the cake so that they are flat. Then stack the one cake on top of the other and trim the sides. Once you have a long square shape, cut the whole cake down the middle to create 4x long bars of cake.
  15. Add the tiniest dribble of boiling hot water to the jam and mix to a thickish paint consistency. - - TIP: Too thin and an already moist cake soaks up all the jam. Too thick and it is hard to paint onto the cake surface.
  16. Paint on just enough jam to stick all 4x bars of cake into the traditional Battenberg checkerboard pattern. Leave the outside exposed edge jam free.
  17. Paint on a thin layer of jam onto the rolled out marzipan.
  18. Place the checkerboard cake bar to the the one side of the marzipan, allowing for a small lip of marzipan to be exposed (one or two centimetres / an inch).
  19. Cut the edge of the marzipan lip so that it is straight - following along the line of the cake - yet still leaving a lip.
  20. Carefully roll the cake bar along the jam covered marzipan, flattening down the marzipan so that it is well adhered to the cake.
  21. When the cake is fully covered, trim the end of the marzipan along the line of the cake, and fold over the small lip.
  22. Trim the ends of the cake to give the marzipan and cake a clean finish.
  23. Voila! Now if you're not to sickly sweet from eating all the off-cuts of marzipan and cake, cut yourself a slice and serve. YUM! - - Tip: Store in a cool open container. There is a lot of moisture in a homemade Battenberg and it can "sweat" and go mushy if you put it in an airtight container or anywhere too warm. - - The cake generally lasts a long time - but I've never been able to keep one for longer than a week as I've already eaten it all.
  24. TIP: This cake is great on its own - without the marzipan, and works for cupcakes or layer cakes. You can swap out the almond essence for any flavour, and swap out the ground almonds for more flour. Try different colours. Go nuts! - - Best wishes - Matt

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