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We’ve given an old fashioned battenburg cake a makeover! Layers of pink and almond sponge, strawberry and blueberry fruity jam, a super-oozy marshmallow layer, fresh raspberry icing mixed with bought rose decorations make this cake a real celebration!
Jubilee-Raspberry-Layer-Cake-article
SERVES 20 – PREP 25 MINS – COOK 45 MINS

What you need:
For the cake:
350g unsalted butter, at room temperature
350g golden caster sugar
6 large free-range eggs, lightly beaten
400g self-raising flour, sifted
100g ground almonds
6tbsp milk
1tsp almond extract
1tbsp raspberry cordial
½ tsp pink food colouring

For the filling:
6 tbsp marshmallow fluff
6tbsp blueberry fruit spread
6tbsp strawberry fruit spread

For the icing:
100g raspberries
400g icing sugar
Selection of sugar roses (from www.squires-shop.com)

 

What you need to do:

  • Heat the oven to 170 C, 150 C fan, 325 F, gas 3.  Grease and base line 2 x 23cm round cake tins with baking parchment
.
  • Cream the butter and sugar together, until pale; mix in the eggs, then fold in the flour, almonds and milk.
  • Spoon half the mixture into another bowl. Add the almond extract to one and the raspberry cordial and pink food colouring to the other.  Gently stir together to combine.
  • Spoon the mixture into the cake tins and bake for 45 minutes, until risen and firm.  Push a cocktail stick into the centre, the cake is ready when it comes out clean.
  • When the cakes are cool, cut both in half horizontally. Spread one cake layer with the marshmallow fluff, top with another layer of cake and spread with blueberry jam. Add a third layer, spread with the strawberry jam, and top with the final layer.
  • Remove the raspberries from the stems, with a fork and put them into a food processor. Whiz until smooth and add half of the Golden Icing sugar, whiz again until combined, then add the remaining Golden Icing sugar, blend again until smooth.
  • Spoon raspberry icing on top
  • When the topping is cool, apply it to the cake with a palette knife. Pile the chocolate eggs in the middle and serve. The cake will keep for up to 3 days in the fridge.

    Per serving: 450 calories, 20g fat (10g saturated), 61g carbs

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