In this case, you can have your cake and eat it, too.
I stumbled upon this unique recipe on Stasty.com and immediately fell in love. I can’t wait to try this one on my own!
Rubik’s Battenburg recipe, courtesy of Stasty.com (taken directly from the site)
Ingredients:
- 6 oz. of butter
- 6 oz. of castor sugar
- 3 eggs
- 6 oz of self-raising flour
- few drops of food colouring (Rubik’s cube colors: red, orange, green, blue and yellow)
(You will need to make three basic Battenberg cakes for the Rubiks, using two colours per cake)
To finish:
- I large pot of blackcurrant jam sieved
- 18oz of plain white marzipan to cover the entire cake.
- 2oz of icing sugar
For the yellow coloured cake, I added the grated rind of half a lemon. For the orange coloured cake I used the grated rind of half an orange. Finally for the plain sponge I used a few drops of almond essence and no food colouring to represent the white squares.
Pre-heat the oven 180 degrees Celsius. Grease and flour a Battenberg/ deep rectangular tin. My Battenberg tin was 8inches x 6inches and had 4 individual sections to put the different colours. If you are doing a cake of this size, it’s advisable to invest in a Battenberg tin as it makes the process very easy.
Cream together the butter and the sugar until it becomes light and creamy. Gradually add the beaten eggs. Then, carefully fold in the sieved flour. Take half of the mixture out, and place in another bowl. Add a few drops of food colouring to one batch. To the other half, add a few drops of a different food colouring. Spoon the mixture into the separate sections of the tin. Place in the oven for 30-35 minutes. To test if it’s ready place a clean knife through the centre, the knife should come out clean when it is fully cooked. If the cake rises over the tin, use a serrated knife to even off the top. Let the cake cool in the tin, once fully cooled, remove from the tin and place on a wire rack.
Repeat twice using the same method, ingredients and remaining food colours.
Once all the cakes are fully cool, you can now prepare to assemble. Place the jam in a saucepan and warm over a low heat. Next, sieve the warm jam into a seperate bowl.
Sprinkle the icing sugar onto a clean work surface. Place the marzipan on the surface and roll out to an even thickness. I rolled mine into a longer rectangle that I needed and cut off the excess at the end. With a pastry brush, paint the underside of the cake pieces with the warmed jam and continue building until all the cake has been used. Finish the top with another layer of jam before folding the marzipan over the cake and sealing the edges. Trim off the excess.
Forks up!