Island Life Magazine Ltd August/September 2015 | Page 121

FOOD

Recipe: Coffee and
Walnut Battenburg
Makes approx 2 Battenburgs

Ingredients
Sponge Base:
200g margarine
200g caster sugar
4 eggs
200g self-raising flour
½ tsp baking powder
100g ground almonds
For a plain flavour:
½ vanilla pod, deseeded
15ml milk

• Place everything for the sponge
base in a mixing bowl and whisk
together until light and glossy.
• Split the mixture into 2 halves, with
one slightly more than the other.
• Whisk the vanilla flavourings into the
larger half and dissolve the instant
coffee in the milk and add it to the
other lesser half with the walnuts.
• Pour each into a lined ¼
gastronome tray and bake in the
oven on 155°C for 35 minutes.
Remove and allow to cool.
• Trim and stick the two sponges
together with a little buttercream,
chill.
• Cut into strips and stick two strips
together, flipping each time, to

create the diagonal pattern.
• Roll out the marzipan approx. 20cm
x 25cm square, using icing sugar.
• Buttercream the outside of the
cake and place on the marzipan
and cover.
• Cling film and refrigerate.
Alternatively enjoy a slice when
taking afternoon tea at The George served daily, £23.00 per person.

Head chef
Dan Inniss-Fitzhugh
The George Hotel

For coffee and walnut flavour:
50g walnuts, roughly chopped
3 tsp instant coffee
15ml milk
Coffee buttercream:
400g icing sugar
80g butter, softened
coffee to taste
300g pre-made marzipan

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