busyfood.net – Chocolate Battenberg Cake Recipe – olivemagazine

Heat the oven to 180C/fan 160C/gas 4. Make a barrier out of double-thickness foil lengthways down the centre of a 20cm x 20cm tin (or buy a Silverwood battenberg tin). Line each side with baking paper so the mix won’t leak out. Beat the butter, sugar, flour, baking powder and eggs with an electric whisk to a smooth batter. Divide in two and add the cocoa to one half (add a splash of milk if the mix is thick, it should be the same consistency as the other side) and the zest to the other. Spoon the chocolate mix into one half of the tin and the orange into the other. Bake for 25-30 minutes, then test by poking in a skewer – it should come out clean. Cool for 10 minutes, then turn onto a wire rack.

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