Given & Phumla’s Battenberg

Carrot Cake with a mascarpone & peanut butter filling

Recipe Given and Phumla


1 cup water 
1 cup sugar 
Juice of 1 lemon 
40ml whiskey 


Add Strawberries, sugar, water, lemon in a pot boil until reduced and thick.
Allow to cool, once cooled add the whisky and serve.

Macadamia Brittle 

50g Macadamia 
100g Sugar 

Caramelise the sugar once golden brown add Macadamias and  spread into silicon sheet.

Marzipan Recipe 

180g Ground Almond 
140g Icing Sugar
40 ml water 
3 tbsp Cornstarch 


Put Ground almond and icing together into the food processor, blitz together.
Add water slowly until a paste is created until it forms a ball.
Remove from the food processor, kneed and warp, keep in the fridge for 30 minutes.
Dust your clean surface with corn flour, remove the marzipan from the fridge roll out and cover you cake


Sponge Recipe 


250ml cups flour  x 2
5ml tsp Royal Baking Powder x 4
1 tsp Baking Soda 
1/2 tsp Salt
4x large eggs 
 125ml cup sugar x2 
15ml-tbsp Strawberries Vinegar x2 
125ml Clover plain double yoghurt x2 
125ml of blended strawberries 
40ml whiskey
Macadamia nuts 


  1. Preheat oven at 150° 
  2. Grease 18cm baking pans x2 
  3. Sift all dry ingredients together at least six times and set aside (except sugar) 4. Separate egg yolks and egg white into two bowls, set aside egg whites. 
  4. On eggs yolk bowl add oil, double plain yoghurt and sift your normal white sugar in, then beat until sugar has dissolved 
  5. On the same bowl of wet ingredients add your flour mixture and beat for a few minutes then set aside. 
  6. Add 1 teaspoon of Vinegar to egg whites, beat until stiff.
  7. Fold in eggs white to flour mixture with a spatula until well blended and combined…fold or use electric mix 
  8. Pour into two separate bowls 
  9. Add 15mls strawberry essence and blended strawberries to the bowl. 
  10. Add macadamia nuts and whiskey to other mix and combine. 
  11. Bake at 150° for 25 – 30 minutes to an hour… 
  12. Check cake if it is properly bake by toothpick, and let it cool down for 10 minutes before you can remove on your tin. 



250g of Clover butter softened 
4 Cups of Icing sugar


Beat the butter, add 2 cups of icing sugar at a time and continue beating and add the remaining sifted sugar and beat until super smooth