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Coffee Battenberg

ingredients

serves 6 - 8
3/4 cup 170 g (6 oz) butter
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 eggs, beaten
1 1/2 cups (175 g) 6 oz self raising (self rising) flour
20 ml (4 tsp) coffee essence
1 tbsp (15 ml) milk
2/3 cup (150 ml) 1/4 pt ginger marmalade or apricot jam
crystallised ginger, roughly chopped, to decorate (optional)

method

1. Butter a 20.5 cm (8 inch) square cake tin. Divide the tin in half by making a pleat, the height of the tin, in the centre of a piece of foil. Use the foil to base-line the tin, sliding a piece of cardboard inside the pleat to support it.

2. Whisk the butter and sugar together in a bowl and gradually beat in the eggs, keeping the mixture fairly stiff. Lightly beat in the flour.

3. Divide the mixture in half and fold the coffee essence into one portion and the milk into the other.

4. Spoon one flavour into each side of the tin and bake in the oven at 190°C (375°F) mark 5 for about 30 minutes. Turn out and cool on a wire rack.

5. Trim each piece of cake and divide in half lengthwise. Sandwich together alternately with half the marmalade or jam.

6. Cut out a sheet of non-stick paper to exactly cover the cake, leaving the ends bare, and roll out the marzipan on top to just fit it. Spread the remaining jam over the marzipan and wrap closely around the Battenberg. Remove the paper. Pinch the top edges and press the roughly chopped ginger into the paste.

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