If you are looking to indulge in a timeless and delightful dessert, Battenberg Cake is a classic choice. This cake is known for its distinctive checkered pattern and delicious blend of almond and apricot flavors. It’s a feast for the eyes and the taste buds, perfect for special occasions or as a treat for yourself. With its combination of colorful sponge layers wrapped in a coat of marzipan, this cake delivers both a visual and culinary delight.
Tips to make the Battenberg Cake recipe:
1. Prepare Your Tools: Use a Battenberg tin or create a divider with parchment paper in a regular loaf tin to achieve the neat squared pattern. This helps keep each section distinct and makes assembly easier after baking.
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2. Achieve Even Colors: When coloring the sponge batter, use gel food coloring for vibrant and even color. Gel coloring provides a more intense hue than liquid, ensuring your Battenberg has the classic pink and yellow contrast.
3. Neat Slices: Trim the sides of the sponge cake with a sharp knife after baking for precise edges, ensuring a clean and professional finish when you assemble the cake. It highlights the beautiful checkered pattern.
4. Marzipan Technique: Roll the marzipan thinly and evenly to avoid any lumps. Dust the rolling pin with a bit of powdered sugar to prevent sticking, and gently wrap it around the assembled cake, pressing the edges together for a smooth finish.
How to Make Battenberg Cake Recipe?
Battenberg Cake Recipe
Equipment
- 1 8-inch square cake tin Or a special Battenberg tin, if available
- 1 Mixing bowls For mixing batter
Ingredients
- 175 g Unsalted butter Softened
- 175 g Caster sugar
- 3 Eggs Beaten
- 175 g Self-raising flour Sifted
- 65 g Ground almonds
- 1/2 tsp Vanilla extract
- 1/2 tsp Almond extract
- Pink Food coloring A few drops
- 100 g Apricot jam Heated and sieved
- 250 g Marzipan Ready-to-roll
Instructions
- Preheat the oven to 180°C (350°F). Grease and line the cake tin with parchment paper, creating a divider if not using a Battenberg tin.
- Cream together the butter and sugar until light and fluffy.
- Gradually add the beaten eggs, mixing well between each addition.
- Fold in the flour and ground almonds, then divide the mixture evenly into two bowls.
- Mix vanilla extract into one bowl, and almond extract with pink food coloring into the other.
- Spoon each mixture into a separate side of the divided tin, smoothing the top.
- Bake for 25 minutes or until a skewer inserted comes out clean.
- Cool in the tin for 5 minutes then turn onto a wire rack to cool completely.
- Trim the edges of the cakes and cut each in half lengthwise to get four long strips.
- Brush the long sides with apricot jam and stick a pink strip to a plain strip, creating a checkerboard pattern.
- Roll out the marzipan, brush with jam, and wrap it around the cake tightly, pressing the seams to seal.
- Chill and serve in slices.
Notes
Nutrition
The Battenberg cake is a delightful dessert that brings both taste and elegance to the table. With its unique checkerboard pattern and almond-flavored marzipan coating, it not only looks impressive but also offers a rich and satisfying flavor. The combination of light sponge cakes in two different colors is a treat for both the eyes and the palate, making it a perfect choice for celebrations and special occasions.
Making a Battenberg cake at home may require some patience and precision, but the effort is truly rewarding. By following the steps carefully, you can achieve a beautiful and tasty result that will impress your family and friends. Don’t be afraid to experiment with flavors by adding your own twist, such as different jams or flavored marzipan, to make it uniquely yours.
Overall, baking a Battenberg cake is a fun and creative experience that enhances your baking skills. Whether you’re a beginner or an experienced baker, this cake offers a chance to create something memorable. Enjoy the process, savor the delicious outcomes, and share this sweet masterpiece with your loved ones.
