FOOD
PB & J Battenburg By Jack and Hayley Rowbottom
If for any reason you’ve been living under a rock and are unaware, PB & J is the abbreviation for possibly the world’s most amazing flavour combination… Yes, foodie pals, I’m talking about peanut butter and jam –or ‘jelly’ to our American cousins. As if this combo isn’t frightfully fabulous enough, when the Missus proclaimed she was going to use these flavours in a BATTENBURG CAKE, I was elated. You may have had Battenburg before – beautiful little fancies dressed in pink and vanilla, encased with apricot jam. Imagine that with peanut butter and strawberry flavours and tell me you’re not excited! The Battenburg cake was reportedly named in honour of the marriage of Princess Victoria (a granddaughter of Queen Victoria) to Prince Louis of Battenburg in 1884. 24
Extremely British and extremely yummy, it does require a bit of faff but is definitely worth the effort. INGREDIENTS 200g unsalted butter, softened 200g caster sugar 1 tsp vanilla extract 3 eggs 200g self-raising flour 1 tsp baking powder 2 tbsp peanut butter 1 tbsp cocoa powder 1/2 jar strawberry jam 1 pack ready-rolled marzipan METHOD 1. Preheat the oven to 180/160C fan. 2. Grease a square baking tin (we like to use silicone) and create a makeshift divider using foil and baking paper to separate the tin into two equal halves. Cibare Magazine
www.cibare.co.uk
