Gusttavo Souza
Beetroot Battenberg 2 raw beetroots juice 1 lemon 225 g soft butter 225 g caster sugar 4 eggs 1 teaspoon vanilla extract 225 g self-raising flour 120 g apricot jam 400 g marzipan icing sugar, to dust Preheat the oven to 200ºC (180ºC fan). Grease and line a 20 cm square cake tin. Take a strip of baking paper, fold it in half so it’s rigid and place it across the centre of the tin, so that you can bake the two colours of cake separately. Wrap the beetroots individually in foil and bake for 4...
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