This cake is for my Dad. He’s always loved Battenberg cake and the smell of an orange being peeled doesn’t remind me of him for no reason! So I decided to bring the two together for this delicious chocolate orange Battenberg cake.
4oz self raising flour
2oz cocoa powder
6oz self raising flour
The zest of one orange
Orange food colouring
Thin cut marmalade or marmalade
Icing sugar for dusting
To make the chocolate cake:
Cream the butter and then add the sugar. Add the three eggs, one at a time, and mix well to give the mixture airy volume. Sift in the flour and cocoa and mix, but not for long (I usually mix for no more than 10 seconds building from a slow setting to the highest within that time). Put in a greased and lined tray bake tin and bake on 150 for around 30 minutes or until it passes the skewer test.
To make the orange cake:
Cream the butter and then add the sugar. Add the three eggs, one at a time, and mix well. Sift in the flour and then fold in the orange zest and orange food colouring. If you want to give it a bit of extra oomph add a capful of orange essence. Put into a greased and lined tray bake tin and bake on 150 for around 30 minutes or until it passes the skewer test.
Once the cakes are cooked and cooled, cut them both into four long strips. Build your Battenberg cake by placing an orange strip on top of a chocolate strip that you’ve already painted with the marmalade. Place next to another chocolate and orange ‘bunkbed’ cake, with marmalade between both – you need to make sure you’ve created a checkerboard effect rather than stripes! Roll out the marzipan on a dusting of icing sugar making sure you’ve rolled the icing into a size that will fully wrap around your stacked cakes. Paint the marzipan with the marmalade (I find it helps to warm the marmalade in the microwave first to get it to spread a bit thinner) and place the stacked cakes in the middle. Fold the marzipan up, overlapping slightly. You can seal the marzipan with either some marmalade or for something a little bit boozy – you know me, I just can’t resist! – run some Cointreau along the edge before sealing. Finally, roll your Battenberg in the icing sugar, making sure each side is lightly coated. Slice and enjoy!
If you’re not a fan of fruit cake or winter spices, this is a great Christmas cake alternative…
12 oz sugar
12oz self-raising flour or 9oz self-raising flour and 3oz cocoa powder
For the icing:
6oz butter at room temperature
12oz icing sugar
Milk (a dash)
Candy canes to decorate
Cream the butter until soft and then add the sugar. Add the eggs, one by one, and mix until the wet mixture is even. Sift in the flour and mix again but not for long as you don’t want to beat the air out of it. Put the mixture into two 8” tins that you’ve greased and lined and pop in the oven on 150 for around 30 minutes or until golden. Remember to make sure the cakes pass the skewer test!
To make the icing cream the butter and add the icing sugar and peppermint essence. Add the milk a little bit at a time until you’re happy with the consistency. Mix and then mix some more! You’re your icing is light and fluffy spread a layer on top of the first cake and place the second cake on top. Cover the whole cake with the remaining icing and decorate with the candy canes – I chose to crush the candy canes and sprinkle on the top and around the edge but you can be as creative as you want with. Cut a slice and make a Christmas wish and you never know, it may come true…
For me Christmas baking is some of the best baking of the year; I’m not sure whether it’s the seasonal flavours of cinnamon, mint and orange that get added to so many goodies or whether it’s just good old fashioned nostalgia but whatever it is, the magic ingredient seems to send me into a festive frenzy!
And so many Christmas bakes make great presents too! These peppermint creams – or angel kisses as I like to call them – are not only tasty but look so pretty in a little box or cellophane bag finished off with sparkly ribbon. And I do think that homemade gifts are so much nicer – someone has taken the time to make something especially for you.
I make my Angel Kisses with American peppermint extract but they can be made for other occasions with rose water, lavender or bubblegum flavours. And they make lovely wedding favours or additions to party bags.
The white of one egg
12oz icing sugar
Silver balls to decorate
Whisk the egg white in a mixer and then add in the sifted icing sugar, mixing periodically. Add a few drops of peppermint essence and mix again. You should end up with what looks like a ball of white plasticine.
Roll out the dough, making sure there’s plenty of icing sugar on the counter and the rolling pin. Using a cutter, cut out your mini-sweets and add a silver ball for decoration. I like to use a mini heart-shaped cutter with frilly edge – the perfect shape for angel kisses xx