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

Related recipes