Sunday, 1 May 2011

Royal Wedding Treats

On April 29th, 2011 my Mother and I woke up at 3:30am to watch the Royal Wedding of William and Kate.  Waking up that early was hard, but it was soooo worth it.  I loved every bit of the wedding.  It was all so elegant, and I absolutely LOVE Kate's dress.  To celebrate this joyous occasion we had baked British goodies at work.  There was a traditional wedding fruit cake, and delicious tea cakes.  I decided to make my classic sugar cookies, and I also made a Battenburg cake. 

Battenburg Cake
Courtesy of All Recipes

- 1 cup butter, softened
- 1 cup white sugar
- 3 eggs
- 1/4 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 2 drops red food coloring
- 1 cup apricot preserves (or you can use Raspberry jam, which is what I did)
- marzipan or almond paste

1. Cream butter and sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
2. Divide batter into 2 equal parts. Add food colouring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
3. Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
4. Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
5. Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.

Almond paste is available at Bulk Barn, but if you wish to make it yourself here is the recipe.
- 2 cups ground almonds
- 3 cups confectioners' sugar
- 1 egg, room temperature
- 1 1/2 tsp lemon juice
- 1/4 tsp almond extract

1. Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.


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