Church Window Cake

Name: Church Window Cake
Yield: Serves 6
Cuisine: British
Ingredients: icing sugar for dusting; 350 g (12½ oz) marzipan; 100 g (3½ oz) apricot jam; Pinch of salt; Red food colouring (I use Dr Oetker’s gel food colouring – nearly the whole tube); Red food colouring (I use Dr Oetker’s gel food colouring – nearly the whole tube); ½ teaspoon almond extract; 100 g (3½ oz) self-raising flour; 50 g (1¾ oz) ground almonds; 2 teaspoons milk; 125 g (4½ oz) butter, softened; 125 g (4½ oz) caster sugar; 2 eggs

Preparation info

Serves
6

Difficulty
Easy

Appears in

My Scottish Island Kitchen

By Coinneach MacLeod

Published 2022

About

Better known by its classic name, the Battenberg Cake, it makes me smile that this has this wonderfully named alter-ego. This almond-flavoured cake has a real taste of nostalgia.

Ingredients

For the sponge

125 g (4½ oz) butter, softened
125 g (4½

Europe
United Kingdom
Mediterranean
Cake
Scotland
Vegetarian

Method

Heat oven to 160°C fan (350°F). Using a triple layer of foil, make a barrier down the centre of a 20cm (8”) square tin, then line each compartment with two pieces of baking parchment.

To make the sponge, cream the butter then whisk in the sugar a couple of tablespoons at a time