Chocolate Almond Battenberg Cake
8 inch (20cm) square pan, greased
Divide in two and line with parchment paper
125g all purpose flour
1g Salt
5g baking powder
170g butter, softened
150g caster sugar
mix until creamy
3 large eggs, one at a time
gradually add flour mixture
30ml milk
devide batter in half
For almond batter - add 5g almond extract
For cocoa batter -16g unsweetened cocoa powder
15g sugar
30 ml milk
Bake at 350F (180°C) for 30-35 minutes
cool completely
180g apricot jam
warm the apricot jam
place the cake on top of the other
trim to equal size
cut each half lenghways
brush with sieved apricot jam
200g almond flour (ground almonds)
120g powdered sugar
16g unsweetened cocoa powder
process until combined
60g apricot jam
5g almond extract
grind until it comes together
Roll the marzipan really thin between 2 sheets of parchment paper
Cut the marzipan into a 8 x 12 inch (20x30cm) rectangle