CHOCOLATE ORANGE BATTEN BERG I personally think Batten berg is a very underrated cake. Chocolate orange is, in my opinion, an upgraded version of a traditional Battenberg, but the marzipan covering is a necessity whatever flavour you make. 1. Preheat the oven to 180°C (350°F) fan. If you have a 20 x 25cm (8 x 10 inch) Batten berg tin, grease it with butter and line with baking parchment. If not. use a brownie tin of the same size and cut a piece of cardboard the same length as the long side of the tin. Stick the cardboard down to the centre of the tin with sticky tape, then grease and line each side with baking parchment - I don't have a Battenberg tin and this works great for me! 2. Put the soya milk in a jug and heat in the microwave for 1 minute to warm through (alternatively you can do this in a pan on the hob) Once warmed, mix in the apple cider vinegar and place to the side to curdle -this will take about 5 minutes. 3. Meanwhile. sift the flour. sugar. bicarbonate of soda and salt into a large bowl. Make a well in the middle of the dry ingredients. 4. Once the soya milk has curdled, add the vegetable oil and the vanilla extract to the same jug and mix. Add the wet mixture to the dry ingredients and combine using a balloon whisk until just combined try not to over-whisk. 5. Divide the batter between two bowls. then add the extra 20g (¾oz) of flour and orange zest into one bowl and stir to combine fully. Add the orange food colouring and mix in, then pour this into one side of the Battenberg or brownie tin. 6. Add the cocoa powder to the other bowl and mix fully, then pour the chocolate batter into the other side of the tin. 7. Bake for 25-30 minutes. or until a skewer inserted into the centre of the cake comes out clean. Leave on a cooling rack in the tin until cool enough to touch before carefully removing the cakes from the tin to cool completely. Continued overleaf. .. 2J Cakes For the sponge: vegan butter. for greasing 225ml (?¾fl oz) soya milk 1 tbsp apple cider vinegar 195g (7oz) plain (all-purpose) flour, plus an extra 20g (¾oz) for the orange cake 210g (?½oz) caster (granulated) sugar 1 tsp bicarbonate of soda (baking soda) ½ tsp salt 90ml (3fl oz) vegetable oil 1 tbsp vanilla extract zest of 1 orange orange food colouring (optional) 20g (¾oz) cocoa powder For the orange American buttercream: 125g (4½oz) vegan butter 250g (9oz) icing (confectioners') sugar juice of½ orange (or to taste) For filling and coating: 450g (lib) marzipan (shop-bought blocks are generally vegan) 50g (1 ¾oz) apricot jam Serves 10-12 06.05.2022 21 :11 VIP4_SVB_SMVGBK_028 r 06.05.2022 21 :11 VIP4_SVB_SMVGBK_029 Next >