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Peek-A-Boo Battenberg Cake
Ingredients
  • subheading: For the almond sponge:
  • 225g very soft salted butter, plus a little extra for greasing
  • 225g golden caster sugar
  • 225g self-raising flour
  • 85g ground almond
  • 3 large eggs
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 1 tbsp milk
  • subheading: For the rose sponge:
  • 225g very soft salted butter
  • 225g golden caster sugar
  • 225g self-raising flour
  • 85g ground almond
  • 3 large eggs
  • ½ tsp vanilla extract
  • 1 tsp rosewater
  • 1 tbsp milk
  • a little artificial pink food colouring (see tip, below)
  • subheading: To assemble and ice:
  • jar of apricot jam
  • 1 tsp rosewater
  • a little icing sugar, for dusting
  • 2 x 500g packs white marzipan (you'll have trimmings, but better to have leftovers than leave yourself short)
Steps
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