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
- 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.
- Divide batter in two (785g each) colour one half pink and the other half green.
- Lightly grease 2 (7”x12”) foils and scrape in each batter.
- Bake at 180°C (360°F) for 30-35 minutes.
- 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.
- Decorate with pistachios.
