Wednesday, February 09, 2011

A Nut-Free Battenburg Cake

No one really likes marzipan anyway. I ended up making a roll-able covering from homemade butter and icing sugar. It worked fine, though my decorating skills could use some work. I made the cake with the egg whites left from the curd, rather than make a traditional sponge. The pink section is flavoured with rose water, and the yellow with lemon. The squares are held together with the blossom water marmalade. I ended-up with a cake that tastes like Turkish Delight, which isn't a terrible result.

I've been interested in re-doing traditional desserts/sweets in a nut-free manner. So far, I've had some excellent results, and this one did not disappoint.


Janice said...

HaHaHaHa, if you do this again I am going to start wondering if you are reading my mind!! I planned on making Turkish Delight because, our world the other day felt so much like Narnia!!
Once again, a nice visit to your blog.

Goody said...

Sort of like when you end up on the same cycle as all your friends :)

I have never made a batch of Turkish Delight that turned out as well as I'd like. I saw a recipe at the Guardian that sounds like it *might* work, but in my hands it would become inedible glue stuck to the bottom of a pan.