Freya's latest recipe is one to impress your friends and family this Easter - a beautiful Battenberg. Top with our indulgent Swiss Truffle Eggs to create the perfect seasonal centrepiece!
Watch Freya's recipe video and take a look at our step by step guide to making it for yourself below.
We'd love to see your bakes so tag @rhythm108 and @freyacox_ in your photos on instagram
WPRM Recipe 26684
Vegan and Gluten Free Swiss Truffle Egg Easter Battenberg
For the sponge:
- 225 ml soya milk
- 1 tbs apple cider vinegar
- 235 g Gluten free flour
- 210 g caster sugar
- ½ tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbs vanilla extract
- 90 g vegetable oil
- Zest of an orange
- Food colouring of your choice
For the buttercream:
- 125 g vegan butter block
- 250 g icing sugar
- For additional indulgence mix in any additional Rhythm 108 Swiss Chocolate Eggs not used in the coating.
For the coating:
- 1 block of marzipan
- 1 x 144g Rhythm 108 Swiss Chocolate Egg Bag
Preheat the oven to 180C fan, if you have a Battenberg tin, grease and line this with parchment paper. If not take a brownie tin, approx. 26cm, & cut a piece of cardboard the same length as the long side of the tin. Stick the cardboard down to the centre of the tin, then grease and line each side with parchment paper.
Add the soya milk to a measuring jug and warm in the microwave for 1 min. Once warm add in the cider vinegar and stir. Put this to the side and leave to curdle (around 5 mins).
Meanwhile sieve together the flour, sugar, bicarbonate of soda & salt in a large bowl. Add in the orange zest. Make a well in the middle of the dry ingredients.
Once the soya milk has curdled, add in the vegetable oil and the vanilla to the jug and mix.
Add the wet mixture to the dry and combine using a non-electric whisk until just combined, do not over whisk.
Divide the batter between two bowls, then add in the food colouring of your choice to one bowl. Pour this into one side of the brownie tin, then pour the non-coloured mixture into the other side of the tin.
Bake in the oven for 25-30 mins or until a skewer inserted comes out clean. Leave on a cooling rack in the tin until cool enough to touch before carefully removing each side from the tin to cool completely.
Make the buttercream by creaming together the icing sugar and butter until light and fluffy. Melt the rhythm 108 chocolate eggs, then allow the chocolate to cool slightly. Once cool, add to the buttercream and mix until fully combined. Roll out the marzipan into a rectangle until it is around 5mm thick, or large enough to cover the whole Battenberg. You will need to use icing sugar on the work surface so that it doesn’t stick.
Once the cakes are cool, trim the dome off each if they have risen slightly, then cut each side evenly in half. Cover the flat edge of one quarter of cake with a good layer of buttercream, then stick the alternate colour to that. Cover the two quarters with a good layer of buttercream and repeat as with the previous two quarters but flipping so the coloured and non-coloured becomes a checkerboard. Place the cake in the fridge for 15 mins so the buttercream can firm up.
Place the cake onto the centre of the marzipan, the short side of the marzipan should be around the same length as the cake. Cover the cake with the marzipan, trimming any excess where the two sides join at the top. Flip the cake over so the seam side is facing down, then trim the two edge pieces to reveal a perfect Battenberg.
Place the remaining buttercream into a piping bag fitted with a star nozzle, then pipe 12 small rosettes across the Battenberg, 6 on each side. Finish by sticking the remaining eggs on top of the rosettes. Enjoy!
