Blueberry and Lemon Battenberg

Blueberry and Lemon Battenberg

By May 4, 2016

Lemon and Blueberry Battenberg made the traditional way with the traditional colours but with a flavour twist to blow your guests away

  • Prep Time : 25 minutes
  • Cook Time : 30 minutes
  • Yield : 8

Instructions

Preheat the oven to 180c and grease a 8 inch square baking tin with butter, line the tin with baking paper start by cutting two larger squares of the paper and place the first one in so it starts at one side and then fold upwards when it meets in the middle, do the same the other side so you have a divide.  (See Photo)

Mix the dry ingredients together, then mix in the wet ingredients, mix until combined

Spoon half of the mixture into one side of the tin, then add a little pink colouring into the other half and mix in, spoon this into the other of the tin and bake in the oven for 25-30 mins

Leave to cool in the tin for 5 mins then transfer to a wire cooling rack, when fully cooled place one sponge on top of the other then slice off the ends and sides to create a rectangle.  Then cut down the middle of the sponges lengthways so you have four long pieces.

Take one pink sponge and cover the side with some lemon curd and stick a plain coloured sponge to the side, spread more lemon curd onto the two that are attached and then stick on the pink sponge on top of the plain sponge and the plain sponge on top of the pink sponge

Roll out the Marzipan so its big enough to wrap around the sponges, spread some lemon curd all over the sides of the sponge and place the sponge on the top to one side, start to roll the sponge in the marzipan smoothing out over the sponge, cut off the extra marzipan at the edges

Best eaten with in 3 days, store in an airtight container

Credits:Laura Sugar and Crumbs Kitchen

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