Raspberry and lemon battenberg

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Makes 2 battenbergs, each serves 10


For the sponge

350g butter, softened

350g caster sugar

6 eggs

280g self raising flour

100g ground almonds

1 tsp baking powder

50g raspberries, puréed 

Zest of 1 lemon 

 

To assemble

200g raspberry jam

500g fondant


1 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Line two 20cm square tins with non stick parchment paper.

2 To make the sponges, beat the butter and sugar until light and fluffy. Add the eggs on at a time, beating between each addition. 

3 Fold in the flour, ground almonds and baking powder, until just combind.

4 Divide the mix into two. In one mix add the zest of a lemon and to the other, swirl through the raspberry puree. You can add a few drops of red food colouring to make the sponge pinker.

5 Pour each mix into their prepared tins and bake for 25-30 minutes or until a skewer is inserted and comes out clean. Allow the sponges to cool completely. 

6 To assemble, warm up the raspberry jam until runny and then pass it through a sieve. 

7 Using a sharp knife, trim the rough edges of the sponges, then cut sponges into 4 even strips. 

8 Roll out the fondant to just over 20 cm wide and 0.5cm thick

9 Place 1 strip of raspberry sponge and a strip of lemon sponge, lay them side by side. Brush the tops and sides of the sponges with jam. Place the remaining two strips of sponge on top, alternating the colours. 

10 Carefully lift assembled battengerg on the edge of the rolled out fondant. Lift the other side of fondant over and pinch the edges. Cut off the excess and smooth with your hands. You may also crimp the edges with your fingers or using a fork. 


Per Serving 423kcals, 19.6g fat (10g saturated), 60.1g carbs (44.9g sugars), 4.4g protein, 1.2g fibre, 0.12g sodium