Pistachio & Raspberry Battenberg Cake
Recipe by Renuka & Bokang
Ingredients
320g self raising flour
1 teaspoon baking powder
1/2 teaspoon salt
115g unsalted butter
100g canola oil
330g white granulated sugar
3 large eggs
1/2 teaspoon cardamom powder
1/2 teaspoon rose essence
250ml buttermilk
80g roasted pistachio nuts
125ml freeze dried Strawberries
1/2 cup fresh raspberries
Method
1. In the stand mixer add butter, eggs, oil and sugar. Mix until light and fluffy
2. Sift dry ingredients in a separate bowl and incorporate into wet ingredients
3. Add buttermilk gradually into the dry ingredients
4. Once the batter is combined separate into two Bowls
5. In your first bowl add crushed freeze dried Strawberries & fresh raspberries and incorporate
6. In the other bowl add roasted pistachio, cardamom and rose essence
7. Empty each batter into two separate loaf tins
8. Place both pans into the oven and bake at 160°c for 30-45min
9. Once baked cool and remove from baking pans
Swiss meringue buttercream
250g egg whites
2,5 cups granulated white sugar
250g unsalted butter
Method
1. In a pot add water and bring to the boil
2. In a bowl add the sugar and egg whites
3. Once water is simmered, place bowl over the boiling water and whisk continuously until sugar is completely dissolved
4. Place mixture into a stand mixer and whisk until stiff peaks
5. Incorporate the cubed butter into the whipped meringue and mix until smooth and creamy
Marzipan
2 1/2 cups Almond flour
150 grams icing sugar
2 to 3 tablespoons water
1/2 teaspoon Almond essence
Method
In a food processor add the Almond flour and icing sugar.
Blitz until combined.
Add Almond essence
Mix then add water a little at a time until well combined and forms a soft ball.
Cover with cling-wrap and refrigerate.