In Praise of Battenberg

Photo © Rob Jones

After a long day, flopped onto the sofa and started channel hopping.

Alighted on the Australian version of Great British Bake-Off on an obscure channel, which at first sight seems to have all the same ingredients of the British version, including a Pru Leith look and soundalike, a tough-guy baker who looks more like a boxer, and a set of weird and whacky contestants.

I was too tired by that time to reach the few inches from my seat to the footstool to get the remote to change channel, so on it stayed …

Rather than an idyllic garden belonging to a quintessentially English stately home, the Australian version is filmed in a sheep shearing shed in the outback, or so it looked to me. I’ve never been to Australia, so not sure how typical this is. I grew up on programmes like Skippy and Flying Doctor, so I think my internal vision of Australia is a little limited to kangaroos and people trapped down mine-shafts, and doctors treating people in remote ranches.

They had a couple of rounds which intended to showcase local ingredients … a quick search reveals a remarkable number of recipes for kangaroo, wombat … but not koalas. They seem to be too cuddly to be eaten.

Another round, people were urged to create a cake showstopper in the shape of an Australian animal. I have to admit the kookaburra was a true work of art.

Meanwhile, I nibbled on a slide of Battenberg.

Much more to my tastes … something simple like Battenberg, Almond Slice, Rich Tea or Digestive biscuit. That’ll do me nicely ..

No need for all this fancy stuff. Cake should be a simple pleasure.

Though I note … early Batternbergs (A chequerboard of pink and yellow cake covered in Jam and Marzipan) first created in 1884 to celebrate the wedding of Prince Louis and Princess Victoria - Prince Philip’s grandmother) - has as many as 25 squares. It was simpified to just 4 when industrial bakers took over.

Must write about my love/hate relationship with marzipan one day.

RJ