Moroccan Almond Battenberg Cake
Ingredients
- 45g oatbran
- 4 tablespoons natural fat-free yogurt
- 1/2 teaspoon baking powder
- 1 large egg
- 1.5 teaspoons Moroccan almond extract
- 1 tablespoon erythritol granulated
- Food colouring gels (small amount)
Assembly
- 3 teaspoons raspberry jam
- 30g golden marzipan
- 5g marzipan for decoration
- Sliced almonds (small amount)
- Icing sugar for dusting (small amount)
Preparation
Mix all the ingredients together and split into two equal halves.
Color each half with a small amount of food coloring gel.
Preheat oven to 160°C
Bake in silicone bar molds for 25 minutes.
Cool the cakes, turn them out, and trim off any overspill.
Assemble the cakes by gluing them together with raspberry jam.
Roll out the marzipan thinly, dust with icing sugar if necessary, and wrap around the assembled cake.
Decorate with a marzipan flower and sliced almonds.
