Here it is, our first fandom-inspired project! Unsure of what fandom we are referring to? Well then perhaps you have not yet read the Thursday Next series by Jasper Fforde. To be fair, it’s a somewhat obscure reference, Thursday is not a fan of Battenbergs in the series.
Here are our conversions from British measuring to American, let’s be honest they are probably not 100% accurate.
150 g butter = 1 stick & 3 tbsp
150 caster sugar = 2/3 c. (just blend until fine but not too fine, if you are like us and don’t keep caster sugar on hand)
150 g self-rising flour = 1 & 1/3 c ( 1 1/4 tsp baking powder & salt for each cup, roughly 1 2/3 tsp and 1/3 tsp salt)
30 mil milk = o oz or 1.92 tbsp
75 g apricot jam = however much it takes to coat the cake for marzipan, don’t limit yourself
It is a definitely a heavy cake, it did not rise much higher than when we put it in the pan initially, which you can see below.
So, covering a cake with marzipan is kind of hard it turns out. Who would have thought, right? Try not to get too frustrated and fight it too much, even covering 3 or 4 sides is kind of awesome, so go you!
Deliciousity: refined and satisfying, particularly with a cup of afternoon tea
Final verdict: definitely a challenge but one worth taking. Not really a cake you’d make too often, but its uniqueness makes it a nice treat when you do.
Bake on, dear readers!
– B & B