Chocolate- Orange Battenburg
This tasty variation on the traditional pink and white battenburg cake pairs chocolate and orange.
4 ounces caster sugar
2 eggs ( beaten )
1 cup almonds ( ground )
1 cup self rising flour
3 vanilla essence ( drops )
2 tablespoons milk
1 chocolate and nut spread ( jar )
to taste corn flour ( to dust )
8 ounces white almond paste
1.Preheat oven to 180 C / 350 F / Gas 4. Grease and line an 18cm / 7 in square cake tin. Arrange a double piece of foil across the middle of the tin, to divide it into two equal rectangles.
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