date: 2020-07-14T03:30:29.672Z image: https://img-global.cpcdn.com/recipes/034d8ebd95656fca/751x532cq70/vegan-battenberg-mattenberg-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/034d8ebd95656fca/751x532cq70/vegan-battenberg-mattenberg-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/034d8ebd95656fca/751x532cq70/vegan-battenberg-mattenberg-recipe-main-photo.jpg author: Lelia Miller ratingvalue: 4.3 reviewcount: 14108 recipeingredient: - "320 g Self Raising Flower" - "80 g Ground Almonds" - "240 g Caster Sugar" - "2 tsp Baking Powder" - "400 ml Soya Milk or Nut based alternative" - "160 ml Oil Sunflower or Rapeseed" - "1 Tbsp Vanilla Paste" - "2 tsp Almond Extract" - " Vegan food colouring paste" - "450 g Marzipan Store bought is usually vegan friendly" - " Fruit Jam Apricot or other seedless jam" - " Icing sugar to help roll out the marzipan" - " Boiling water to help thin out the jam" recipeinstructions: - "Preheat oven to 180℃" - "Line 2x loaf pans with baking parchment - use a little dairy-free vegetable spread to keep the parchment in place." - "Mix together dry ingredients in a large bowl: - Self Raising Flour - Ground Almonds - Caster Sugar - Baking Powder" - "Mix together wet ingredients in a separate bowl (ideally in a large jug): - Soya / Nut Milk - Oil - Vanilla Paste - Almond Extract" - "Pour the wet ingredients into the dry mix and stir by hand. Stir until just mixed. TIP: It's OK for it to be lumpy - the lumps will bake out, and actually helps with making vegan cakes rise as the baking powder takes longer to react." - "Bang out the air bubbles - drop the bowl onto a wooden chopping board a few times. TIP: You want the baking powder to react only when it is in the oven - not before. The bubbles aerate the mix too soon." - "Pour half of the mix into one loaf pan (about 550g)." - "Add a small amount of food colouring paste to the left over mix and stir in. Keep banging out air bubbles as you do this. Be careful not to over-mix, but get the colour to be consistent." - "Pour the remaining cake mix into the other loaf pan." - "Bang out the bubbles in both loaf pans and place in the oven - on the middle shelf." - "Bake for at least 45-minutes. TIP: Check with a toothpick that the cake has completely baked. You don't want the toothpick coming out with any mix stuck to it. There is a balance between under-baked and over-baked, and it appears to be a matter of a minute or two. As the cake has completed rising, checking every few minutes is OK and won't effect the cake. NOTE: The coloured cake can take a couple of minutes longer. This may be down to it being more mixed than the uncoloured bake." - "Cool in the tin for 10-minutes before turning out on to a wire rack and allowing it to completely cool." - "Sprinkle icing sugar on to a dry flat surface and roll out a thin sheet of marzipan. TIP: You need your marzipan to be four and a bit times longer than the width of the cake, and as long as the cake - when cut to shape." - "Cut the cakes into shape: TIP: Trim the tops off the cake so that they are flat. Then stack the one cake on top of the other and trim the sides. Once you have a long square shape, cut the whole cake down the middle to create 4x long bars of cake." - "Add the tiniest dribble of boiling hot water to the jam and mix to a thickish paint consistency. TIP: Too thin and an already moist cake soaks up all the jam. Too thick and it is hard to paint onto the cake surface." - "Paint on just enough jam to stick all 4x bars of cake into the traditional Battenberg checkerboard pattern. Leave the outside exposed edge jam free." - "Paint on a thin layer of jam onto the rolled out marzipan." - "Place the checkerboard cake bar to the the one side of the marzipan, allowing for a small lip of marzipan to be exposed (one or two centimetres / an inch)." - "Cut the edge of the marzipan lip so that it is straight - following along the line of the cake - yet still leaving a lip." - "Carefully roll the cake bar along the jam covered marzipan, flattening down the marzipan so that it is well adhered to the cake." - "When the cake is fully covered, trim the end of the marzipan along the line of the cake, and fold over the small lip." - "Trim the ends of the cake to give the marzipan and cake a clean finish." - "Voila! Now if you're not to sickly sweet from eating all the off-cuts of marzipan and cake, cut yourself a slice and serve. YUM! Tip: Store in a cool open container. There is a lot of moisture in a homemade Battenberg and it can "sweat" and go mushy if you put it in an airtight container or anywhere too warm. The cake generally lasts a long time - but I've never been able to keep one for longer than a week as I've already eaten it all." - "TIP: This cake is great on its own - without the marzipan, and works for cupcakes or layer cakes. You can swap out the almond essence for any flavour, and swap out the ground almonds for more flour. Try different colours. Go nuts! Best wishes Matt" categories: - Recipe tags: - vegan - battenberg - mattenberg katakunci: vegan battenberg mattenberg nutrition: 197 calories recipecuisine: American preptime: "PT24M" cooktime: "PT30M" recipeyield: "3" recipecategory: Lunch ---  Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vegan battenberg (mattenberg). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious. Vegan Battenberg cake - this vegan version of the classic British cake is just as good as the original and is the perfect cake for almond lovers! A light almond sponge cake is. Best Vegetarian Friendly Restaurants in Battenberg, Rhineland-Palatinate: Find Tripadvisor traveler reviews of Battenberg Vegetarian restaurants and search by price. Great recipe for Vegan Battenberg (Mattenberg). Vegan Battenberg (Mattenberg) is one of the most favored of current trending foods on earth. It's appreciated by millions daily. It is simple, it's quick, it tastes yummy. They are fine and they look fantastic. Vegan Battenberg (Mattenberg) is something that I have loved my whole life. To get started with this particular recipe, we must first prepare a few ingredients. You can cook vegan battenberg (mattenberg) using 13 ingredients and 24 steps. Here is how you can achieve it. ##### The ingredients needed to make Vegan Battenberg (Mattenberg): 1. Get 320 g Self Raising Flower 1. Prepare 80 g Ground Almonds 1. Take 240 g Caster Sugar 1. Take 2 tsp Baking Powder 1. Get 400 ml Soya Milk (or Nut based alternative) 1. Take 160 ml Oil (Sunflower or Rapeseed) 1. Prepare 1 Tbsp Vanilla Paste 1. Get 2 tsp Almond Extract 1. Take Vegan food colouring paste 1. Get 450 g Marzipan (Store bought is usually vegan friendly) 1. Make ready Fruit Jam (Apricot or other seedless jam) 1. Prepare Icing sugar (to help roll out the marzipan) 1. Take Boiling water (to help thin out the jam) Are you looking for a vegan battenberg cake recipe - if you are, you've found it. We have a gorgeous recipe for you today; it is a Vegan Battenberg cake from the rather. Battenberg or Battenburg is a light sponge cake held together with jam. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow. ##### Steps to make Vegan Battenberg (Mattenberg): 1. Preheat oven to 180℃ 1. Line 2x loaf pans with baking parchment - use a little dairy-free vegetable spread to keep the parchment in place. 1. Mix together dry ingredients in a large bowl: - - Self Raising Flour - - Ground Almonds - - Caster Sugar - - Baking Powder 1. Mix together wet ingredients in a separate bowl (ideally in a large jug): - - Soya / Nut Milk - - Oil - - Vanilla Paste - - Almond Extract 1. Pour the wet ingredients into the dry mix and stir by hand. Stir until just mixed. - - TIP: It's OK for it to be lumpy - the lumps will bake out, and actually helps with making vegan cakes rise as the baking powder takes longer to react. 1. Bang out the air bubbles - drop the bowl onto a wooden chopping board a few times. - - TIP: You want the baking powder to react only when it is in the oven - not before. The bubbles aerate the mix too soon. 1. Pour half of the mix into one loaf pan (about 550g). 1. Add a small amount of food colouring paste to the left over mix and stir in. Keep banging out air bubbles as you do this. Be careful not to over-mix, but get the colour to be consistent. 1. Pour the remaining cake mix into the other loaf pan. 1. Bang out the bubbles in both loaf pans and place in the oven - on the middle shelf. 1. Bake for at least 45-minutes. - - TIP: Check with a toothpick that the cake has completely baked. You don't want the toothpick coming out with any mix stuck to it. There is a balance between under-baked and over-baked, and it appears to be a matter of a minute or two. As the cake has completed rising, checking every few minutes is OK and won't effect the cake. - - NOTE: The coloured cake can take a couple of minutes longer. This may be down to it being more mixed than the uncoloured bake. 1. Cool in the tin for 10-minutes before turning out on to a wire rack and allowing it to completely cool. 1. Sprinkle icing sugar on to a dry flat surface and roll out a thin sheet of marzipan. - - TIP: You need your marzipan to be four and a bit times longer than the width of the cake, and as long as the cake - when cut to shape. 1. Cut the cakes into shape: - - TIP: Trim the tops off the cake so that they are flat. Then stack the one cake on top of the other and trim the sides. Once you have a long square shape, cut the whole cake down the middle to create 4x long bars of cake. 1. Add the tiniest dribble of boiling hot water to the jam and mix to a thickish paint consistency. - - TIP: Too thin and an already moist cake soaks up all the jam. Too thick and it is hard to paint onto the cake surface. 1. Paint on just enough jam to stick all 4x bars of cake into the traditional Battenberg checkerboard pattern. Leave the outside exposed edge jam free. 1. Paint on a thin layer of jam onto the rolled out marzipan. 1. Place the checkerboard cake bar to the the one side of the marzipan, allowing for a small lip of marzipan to be exposed (one or two centimetres / an inch). 1. Cut the edge of the marzipan lip so that it is straight - following along the line of the cake - yet still leaving a lip. 1. Carefully roll the cake bar along the jam covered marzipan, flattening down the marzipan so that it is well adhered to the cake. 1. When the cake is fully covered, trim the end of the marzipan along the line of the cake, and fold over the small lip. 1. Trim the ends of the cake to give the marzipan and cake a clean finish. 1. Voila! Now if you're not to sickly sweet from eating all the off-cuts of marzipan and cake, cut yourself a slice and serve. YUM! - - Tip: Store in a cool open container. There is a lot of moisture in a homemade Battenberg and it can "sweat" and go mushy if you put it in an airtight container or anywhere too warm. - - The cake generally lasts a long time - but I've never been able to keep one for longer than a week as I've already eaten it all. 1. TIP: This cake is great on its own - without the marzipan, and works for cupcakes or layer cakes. You can swap out the almond essence for any flavour, and swap out the ground almonds for more flour. Try different colours. Go nuts! - - Best wishes - Matt Battenberg or Battenburg is a light sponge cake held together with jam. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow. Today's recipe is all about the beautiful Battenberg, I hope you enjoy! I wrote blogs about this recipe that go into more detail you can read. Pet Battenberg cake, Battenburg cake gift, Cake gift, Cake charm, gift for baker comedy gift novelty gift cute gift desk top gift Funny gift. So that's going to wrap this up for this exceptional food vegan battenberg (mattenberg) recipe. Thank you very much for your time. I am sure you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!