PB & J BATTENBURG CAKE
If for any reason you have been living under a rock and are unaware, PB & J is the abbreviation to possibly the worlds most amazing combination of flavours... yes, my foodie pals I am talking about peanut butter and jam (or jelly to our American cousins). Now as if this little combo wasn't just frightfully amazing enough, when the Mrs proclaimed that she was going to use the flavours in a BATTENBURG CAKE i was elated.
You may just have had battenburg before, those beautiful little fancies dressed in pink and vanilla encased with apricot jam. Well imagine that only with the flavours of peanut butter and strawberry and tell me you're not excited...
The Battenburg cake was reportedly named in honour of the marriage of Princess Victoria, a granddaughter of Queen Victoria, to Prince Louis of Battenburg in 1884. Extremely British and extremely yummy. Yes, it requires a bit of faff but definitely worth the effort.
- 200 g unsalted butter, softened
- 200 g caster sugar
- 1 tsp vanilla extract
- 3 eggs
- 200 g self raising flour
- 1 tsp baking powder
- 2 tbsp peanut butter
- 1 tbsp cocoa powder
- 1/2 jar strawberry jam
- 1 pack ready rolled marzipan
Preheat the oven to 180C / 160C fan.
Grease a square baking tin (we like to use silicone) and make a make shift divider our of foil and baking paper to separate the tin into two equal halves.
With an electric wgisk beat the sugar and butter together with the vanilla extract until nice and pale and fluffy.
fold in the flour and baking powder and mix until combined.
separate the mixture into two bowls. Add to one of the bowls the peanut butter and cocoa. You should now have one vanilla mixture and one penautter butter and chocolate.
put each mixture into half of the lined baking tin.
Bake for 25 - 30 minutes until a skewer comes out clean. Allow to cool completely.
Trim the sides and top of each cake and cut in half lengthways. use the jam to stick the long edge of one vanilla slice and one PB slice together.
spread the top with jam and repeat with the other cake pieces creating the classic battenburg checkerboard. Spread the top with jam.
lay out the marzipan on baking powder and dust with icing sugar to prevent it from sticking. Place the cake (carefully!) jam side down and brush the remaining edges with jam. Using the baking paper for assistance roll the cake in the marzipan so it wraps around the entire cake. Trim the ends to neaten.
Serve and enjoy with a lovely cup of British tea.