So I set about making an appalling mess of my kitchen, including making the marzipan from scratch, which was considerably easier than I'd been expecting.
Raw mixture |
Still segregated |
Cake surgery |
Then came the irritating bit. I'd remembered that I owned raspberry jam, required as glue in this particular recipe. I had not remembered that I only owned seeded raspberry jam. There then ensued a tedious process of small ramekins being fed through the microwave and jam hot enough to melt bitumen being pushed through a tea strainer. Look, I know, in retrospect that heating the jam in a saucepan and using a full-sized sieve would have been more sensible, but all the small pans were dirty, as was the sieve, and I couldn't be arsed to wash them. Frankly it would have been easier to go to the shop and buy some seedless jam, but by the time that became a more obvious solution, there was already jam on the walls, and I was committed to my course.
Jam everywhere |
Triomphe! |
LittleBear, however, informed me that he didn't really like raspberry, and what with the cake and its glue being raspberry, it wasn't a big hit. In fact, he went so far as to inform me that he prefers the bought one.
At this point I should take you back in time approximately thirty years, to an occasion when my beloved great-aunt also made a Battenberg. My little cousin was sufficiently impressed by this confection that he kindly told her that it was, "just as good as shop bought." This particular occasion has gone down in family folklore. I feel quite proud of myself for not even reaching the heights my great-aunt achieved.
Because I love my LittleBear however, and because it's the school fete tomorrow, I have made another Battenberg. This time it is pink only because of obnoxious quantities of food colouring, and it is held together with apricot jam. LittleBear taste-tested it for me.
The non-raspberry version |
"It's not just pretty good. It's fantastic. I even prefer it to Mr Kipling."