Thursday, March 23, 2017
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Linda Behringer

Battenberg Header

Chef Anthony Reilly’s Cherry & Chocolate Battenberg Cake

Ingredients: 500g Golden Marzipan 50g Caster sugar 2 tablespoon Cherry jam 4 Eggs 100g Flour 120g Sugar 30g Butter 30g Cherry puree 4 Eggs 60g Flour 120g Sugar 50g Butter 35g Cocoa powder Method: For both sponges whisk the yolks and sugar together until light and fluffy, also whisk the ...

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