Rosewater & pistachio Battenberg cake

Recipe Rosewater & pistachio Battenberg cake

Ingredients

  • 1000g Macphie Vegan Muffin & Cake Mix
  • 170g vegetable oil
  • 370g water
  • 30g vegan suitable glycerine
  • Vegan suitable marzipan
  • 15g rosewater flavour
  • Pink colouring
  • Pink colouring
  • Vegan suitable jam
  • Pistachios (chopped)

Method Makes 2 cakes

  1. Mix the Macphie Vegan Muffin & Cake Mix and liquids (expect the jam & colouring’s) on a slow speed for 1 minute, scrape down then mix on middle speed for 6 minutes.

  2. Divide batter in two (785g each) colour one half pink and the other half green.

  3. Lightly grease 2 (7”x12”) foils and scrape in each batter.

  4. Bake at 180°C (360°F) for 30-35 minutes.

  5. To finish, jam two sheets together and cut into strips. Alternate strips and jam together, coat the outside with jam and roll in pinned our marzipan.

  6. Decorate with pistachios.

Products used

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