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.