A 1951 original recipe

You will need:

A battenberg baking tin or a tin 24cm x 16cm which you can divide in the middle - I have done this with tinfoil.

RECIPE

3ozs (85gms) Baking Margarine

3ozs (85gms) Caster Sugar

5ozs (142gms) Plain Flour

1 Level Teasp Baking Powder

1 Large Egg

4 Tablsp Milk

Cochineal colouring

Pinch Salt

Raspberry Jam to sandwich together

METHOD

Set oven to 180°C / 170°C Fan

1.  Cream the margarine and the sugar
2.  Gradually add the whisked egg and milk
3.  Fold in the flour, baking powder and salt
4.  Place half the mixture in one side of the tin
5.  Add colouring to the other half and place in the other side of the tin
6.  Bake for approx 15 minutes until the sponge springs back when touched.
7.  Cool slightly then turn out on to a rack to cool.
8.  Cut each half lengthwise into two, trim neatly and stick alternate sections together with Raspberry Jam to form a square.

ALMOND PASTE

8ozs (225gms) Ground Almonds

12ozs (340gms) Icing Sugar (sieved) or half icing, half caster sugar

1 Large Egg

A little (no bits) raspberry  jam

Cherries and almonds to decorate

METHOD

1.  Mix together the almonds and sugars
2.  Add the beaten egg and mix to a smooth paste
3.  Roll out the paste to a size that will cover your cake
4.  Brush over the cake with a little raspberry jam (warmed) and cover with the marzipan, smoothing over and trimming
5.  Decorate with cherries and almonds (can be toasted)