Inspired by the classic British Battenberg cake, here I use natural and unprocessed ingredients to recreate the distinct Battenberg taste.

 

This raw cake is simple to make like building bricks. You just need the right tools and you’re good to go!

 

Blend in a food processor (Vanilla logs)

  • Desiccated coconut: 1 cup
  • Cashews/almonds (ground): 1 cup
  • Cacao powder: 1/2 cup
  • Vanilla extract: 1 tsp
  • Almond extract: 1 tsp
  • Baking powder: 1 tsp
  • Cream of tartar: 1 tsp
  • Lime: 1 tbsp
  • Maple syrup: 4-6 tbsp
  • Coconut oil (melted): 2 tbsp
  • Himalayan salt: 1 tsp
  • Almond milk: 1/2 cup
  • Nut butter of choice (I use macadamia butter): 1 tbsp

 

Blend in a food processor (Raspberry logs)

  • Desiccated coconut: 1 cup
  • Cashews/almonds (ground): 1 cup
  • Freeze dried raspberry powder: 2-3 tbsp
  • Vanilla extract: 1 tsp
  • Almond extract: 1 tsp
  • Baking powder: 1 tsp
  • Cream of tartar: 1 tsp
  • Lime: 1 tbsp
  • Maple syrup: 4-6 tbsp
  • Coconut oil (melted): 2 tbsp
  • Himalayan salt: 1 tsp
  • Almond milk: 1/2 cup
  • Nut butter  of choice (I use macadamia butter): 1 tbsp

 

Blend in a food processor (Marzipan)

  • Almond flour: 2 cups
  • Nut butter of choice (I use macadamia butter):  2 tbsp
  • Maple syrup: 3-5 tbsp
  • Coconut oil (melted): 1 tbsp (add gradually)

 

Methodology

  1. For chocolate logs – Place all ingredients into a food processor fitted with the S blade and process until ingredients form a sticky ball. Remove dough from processor and form into 2 evenly sized logs. Place them on a sheet of parchment paper and set aside.

  2. For vanilla logs – Place all ingredients into a food processor fitted with the S blade and process until ingredients form a sticky ball. Remove dough from processor and form into 2 evenly sized logs.

  3. Place both logs on a sheet of parchment paper and press logs together to make checkerboard pattern – one brown next to one white, repeat with the remaining two strips on top of that – one white next to one brown. Press firmly so that everything sticks together.

  4. Let sit in the freezer to firm for about 2 hours.

  5. Next place all Marzipan ingredients into a food processor fitted with the S blade and process (for about 3-5 minutes) until ingredients form a sticky ball. Remove dough from processor and form into a loaf.

  6. Once cake is firm remove from freezer.

  7. For the marzipan – you will need a roll of parchment paper to help prevent the mix from sticking to the rolling pin. Place the marzipan in the centre of the paper, place another sheet of parchment paper over the dough and roll as thinly as you can (about ⅛ – ¼ inch thick) into a rough oblong, making sure you roll enough to wrap around the whole cake with a bit to spare. Peel off the top parchment paper, place the cake on the marzipan (in the middle or to the one side of the marzipan) oblong and use the parchment paper to help you roll/wrap the marzipan around it. Keep the paper fairly tight as you roll to avoid air bubbles and the marzipan will fit neatly. Turn the cake over so that the join is underneath. Trim off the excess marzipan (both ends), then brush the corner join lightly with water, press it to seal. Smooth the marzipan over with your hands so their warmth will give it a smooth finish.

  8. Chill in the fridge for about an hour to set. Decorate as you wish! Cut into slices and enjoy!

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