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@gunesariff52: #balıklıgöl #öneçıkar

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Arif güneş
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Wednesday 13 August 2025 18:26:18 GMT
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Beetroot Battenberg 🫜 2 raw beetroots juice 1 lemon 225 g soft butter 225 g caster sugar 4 eggs 1 teaspoon vanilla extract 225 g self-raising flour  120 g apricot jam 400 g marzipan icing sugar, to dust Preheat the oven to 200ºC (180ºC fan). Grease and line a 20 cm square cake tin. Take a strip of baking paper, fold it in half so it’s rigid and place it across the centre of the tin, so that you can bake the two colours of cake separately. Wrap the beetroots individually in foil and bake for 45 mins or until soft. Remove the foil, then cut gently peel off the skin – it should come away easily. Add the beetroots to a food processor with the lemon juice and blend until smooth, adding a dash of water if needed – the acidity of the lemon helps the colour to stay vibrant when cooked. Turn the oven temp down to 180ºC (160ºC fan). Beat the butter and sugar in a mixing bowl for 2 mins until pale and fluffy. Add the eggs and vanilla and beat again, then add the flour and beat until smooth. Spoon half the batter into one side of the tin – this will be your white sponge cake. Weigh out 100 grams of the beetroot puree, stir it into the remaining batter and add to the other side of the tin. Bake for 45 mins, then allow to cool completely in the tin. Heat the apricot jam in a small saucepan over low heat until runny. Remove the cakes from the tin — they should separate easily. Trim the cakes into rectangles that are even in shape and size, then cut each one in half lengthwise so you’re left with 4 long rectangles, 2 of each colour. Next, stack the pieces alternately in a checkerboard pattern, brushing them with apricot jam so they stick together. Roll out the marzipan on a surface lightly dusted with icing sugar until you have a large rectangle shape large enough to wrap around the cake. Brush the outside of the cake with apricot jam, then drape the marzipan over it. Fold the edges neatly underneath and trim any excess marzipan, exposing the checkerboard pattern at each end. Use the remaining marzipan to decorate however you like. . . . #fromscratchcooking #wholesomefood #battenbergcake #cookingfromscratch #homemadefood
Beetroot Battenberg 🫜 2 raw beetroots juice 1 lemon 225 g soft butter 225 g caster sugar 4 eggs 1 teaspoon vanilla extract 225 g self-raising flour  120 g apricot jam 400 g marzipan icing sugar, to dust Preheat the oven to 200ºC (180ºC fan). Grease and line a 20 cm square cake tin. Take a strip of baking paper, fold it in half so it’s rigid and place it across the centre of the tin, so that you can bake the two colours of cake separately. Wrap the beetroots individually in foil and bake for 45 mins or until soft. Remove the foil, then cut gently peel off the skin – it should come away easily. Add the beetroots to a food processor with the lemon juice and blend until smooth, adding a dash of water if needed – the acidity of the lemon helps the colour to stay vibrant when cooked. Turn the oven temp down to 180ºC (160ºC fan). Beat the butter and sugar in a mixing bowl for 2 mins until pale and fluffy. Add the eggs and vanilla and beat again, then add the flour and beat until smooth. Spoon half the batter into one side of the tin – this will be your white sponge cake. Weigh out 100 grams of the beetroot puree, stir it into the remaining batter and add to the other side of the tin. Bake for 45 mins, then allow to cool completely in the tin. Heat the apricot jam in a small saucepan over low heat until runny. Remove the cakes from the tin — they should separate easily. Trim the cakes into rectangles that are even in shape and size, then cut each one in half lengthwise so you’re left with 4 long rectangles, 2 of each colour. Next, stack the pieces alternately in a checkerboard pattern, brushing them with apricot jam so they stick together. Roll out the marzipan on a surface lightly dusted with icing sugar until you have a large rectangle shape large enough to wrap around the cake. Brush the outside of the cake with apricot jam, then drape the marzipan over it. Fold the edges neatly underneath and trim any excess marzipan, exposing the checkerboard pattern at each end. Use the remaining marzipan to decorate however you like. . . . #fromscratchcooking #wholesomefood #battenbergcake #cookingfromscratch #homemadefood

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