Rio & Waahid’s Battenberg Cake

Malva Pudding & Cardamom Saffron Battenberg

Recipe by Rio & Waahid

Malva pudding & cardamom saffron sponge with dulce de leche and cardamom & saffron syrup

Marzipan:

180g ground almonds
140g icing sugar
40g amaretto
1 tsp almond essence
1 tsp rose water

Grind icing and almonds in a food processor. Be sure not to bring too much or you’ll get almond butter. Add amaretto and essence until you’ve achieved desired consistency

Malva Sponge:

1 cup of flour
1 teaspoon bicarbonate of soda/baking soda
Generous pinch of salt
1 egg
1 cup sugar
1 Tablespoon apricot jam
1 Tablespoon butter (melted)
1 teaspoon vinegar
1 cup milk

Beat or whip the sugar and eggs until thick and lemon coloured, then add the jam and mix through.
Melt the butter (don’t boil) and add the butter and vinegar to the wet mixture.
Mix together: the flour, soda and salt.
Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
Pour into an oven-proof dish and bake until pudding is brown and well-risen (30-45 min)

Cardamom and saffron sponge: 
Syrup:
10 cardamom pods
0,5g saffron
300ml water
200g sugar

Sponge:
225 unsalted butter, softened, plus more for pan
187 g all-purpose flour, plus more for pan
1½ tsp Royal Baking Powder

Rounded
¼ tsp kosher salt
½ cup plus 1 Tbsp Clover full cream fresh milk
½ tsp vanilla extract
150 g granulated sugar
1 Tbsp clementine zest
3 large eggs, room temperature

Combine dry ingredients.
Beat butter and sugar until light and fluffy. Add eggs one at a time with vanilla and zest.
Combine wet and dry ingredients.
Bake at 180 degrees celcius until cooked though.

Dulce de leche:

500ml Clover fresh milk
200g sugar
1/2 bicarbonate of soda
2 vanilla pods

Heat in pot until thickened and browned.

Method:

Soak plain sponge with cardamom and safron syrup. Slice Malva sponge and cardomom and saffron sponge to equal size once baked. Lather with Dulce de leche. Cover with marzipan.