As seen in...Good Housekeeping Magazine!

There are moments at Oast To Host that we take a deep breath and pat ourselves on the back.  This month we had one of these moment, We have been featured in Good Housekeeping magazine and Gluten Free Heaven! 

Good Housekeeping is traditionally the go-to destination for everything from recipes to product reviews to home decor inspiration.  While Gluten Free Heaven is a go-to resource for all following a gluten free diet.

Our amazing recipe for a gluten free Battenberg Cake is loved by many but now is about to be loved by many many more after being featured in the Gluten Free Heaven magazine.  You can find us yourselves on page 90!  (And we're page 165 of Good Housekeeping!)

It's an outstanding feature for our Gluten Free Cake Flour, which can be used to turn any traditional cake recipe into a delicious gluten free variation.  We've included the recipe below for those of you who couldn't find a copy of the magazine.


  • 225g Oast to Host Cake Flour
  • 225g Softened Butter
  • 225g Caster Sugar
  • 1.5 tsp Gluten-Free Baking Powder
  • 1 tsp Vanilla Extract
  • 5 Free Range Eggs
  • 6 tbsp Apricot Jam
  • 340g Golden Marzipan
  • A little icing sugar for rolling


  1. Preheat the oven to 180°C/Gas Mark 4.  Grease or line a pair of 20cm sandwich cake tins
  2. Place the flour, softened butter, caster sugar, baking powder, vanilla extract and eggs into a bowl or electric mixer
  3. Beat thoroughly until smooth, then tip half the mixture into one tin and spread out (you want the cakes to be as flat as possible)
  4. Put a few drops of food colouring into the remaining half of the mixture and mix until well distributed, creating a pink sponge mixture.  Tip into the second tin and evenly spread, then bake in the oven for 30 minutes
  5. When cooked, remove from the oven and turn out of the tins onto a cooling rack
  6. Warm the apricot jam with 4 tbsp of water to loosen
  7. Once the cake is cool, level off the tops of the cakes (if necessary) to make them as flat as possible. Use round cutters on both cakes, removing alternate circles.  Spread plenty of jam around the outside of the circles and inside where appropriate, slotting them back into the alternate cake to create two layers of alternate coloured sponges.  (The jam ensures the sections stick together, so make sure you use enough).  Jam the top of one layer before placing the second layer on top.  Use a knife or pastry brush to spread jam over the whole cake.
  8. Shape the marzipan into a circle and roll out on a lightly dusted surface of icing sugar to make a larger circle just big enough to cover the cake.
  9. Lay the marzipan over the cake, easing it with the palm of your hand to create a smooth finish.  Alternatively cut 200g marzipan to roll out a rectangular strip long enough to wrap around the cake and just a little wider than the cake depth.  Roll the remainder into a disc and place on top of the cake, pinching the edges together.
  10. You could colour some or all of the trimmings if you would like.

If you've had a go at our Gluten Free Battenberg Cake recipe we would love to hear how it went.  Please email us photos at or tag us on instagram @oasttohost. 


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