Battenberg Cake
A classic British tea-time showstopper featuring a distinctive pink-and-almond checkerboard sponge, wrapped in a smooth layer of marzipan. Perfect for celebrations or an elegant afternoon treat.
Ingredients
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Butterβ 175 g 12Β½ pcs
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Butterβ 175 g 12Β½ pcs
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Caster Sugarβ 175 g π§ 205.9 ml π₯ 0.87 cup
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Caster Sugarβ 175 g π§ 205.9 ml π₯ 0.87 cup
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Self-raising Flourβ 140 g π§ 233.3 ml π₯ 1 cup
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Self-raising Flourβ 140 g π§ 233.3 ml π₯ 1 cup
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Icing Sugarβ 100 g π§ 125 ml π₯ 8Β½ tbsp
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Almondsβ 50 g π§ 45.5 ml π₯ 3β tbsp
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Almondsβ 50 g π§ 45.5 ml π₯ 3β tbsp
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Eggsβ 150 g π₯ 3 pcs
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Eggsβ 150 g π₯ 3 pcs
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Apricotβ 200 g 5ΒΎ pcs
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Vanilla Extractβ 2.2 g π§ 2.5 ml π₯ Β½ tsp
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Vanilla Extractβ 2.2 g π§ 2.5 ml π₯ Β½ tsp
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Almond Extractβ 1.1 g π§ 1.2 ml π₯ ΒΌ tsp
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Almond Extractβ 1.1 g π§ 1.2 ml π₯ ΒΌ tsp
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Baking Powderβ 2.2 g π§ 2.5 ml π₯ Β½ tsp
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Baking Powderβ 2.2 g π§ 2.5 ml π₯ Β½ tsp
Also in this recipe
- Pink Food Colouring 0.5 tsp
- Marzipan 1 kg
Total nutrition
6389 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 180Β°C (160Β°C fan / gas mark 4) and line the base and sides of a 20 cm square tin with baking parchment, crossing two 20 cm-long strips over the base. Place 175 g butter, 175 g caster sugar, 140 g self-raising flour, 50 g ground almonds, Β½ tsp baking powder, 3 medium eggs, Β½ tsp vanilla extract and ΒΌ tsp almond extract in a large bowl. Beat with an electric whisk until the batter comes together smoothly. Scrape into the prepared tin, spreading it into the corners, and bake for 25β30 minutes until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Line the tin again as before. Combine the second batch of 175 g butter, 175 g caster sugar, 140 g self-raising flour, 50 g ground almonds, Β½ tsp baking powder, 3 medium eggs and Β½ tsp vanilla extract in a large bowl and beat until smooth, omitting the almond extract this time. Fold in Β½ tsp pink food colouring until evenly distributed. Scrape into the tin and bake as before. Allow to cool completely.
- To assemble, gently heat 200 g apricot jam in a small saucepan until runny, then pass it through a sieve and set aside. Trim two opposite edges of the almond sponge neatly, then trim a third edge cleanly. Measure the height of the sponge and, cutting from the trimmed edge, use a ruler to cut 4 even slices, each as wide as the sponge is tall. Discard any offcuts. Repeat with the pink sponge, cutting 4 equal slices of the same dimensions.
- Select 2 almond slices and 2 pink slices and trim them all to the same length. On a surface lightly dusted with icing sugar, roll out 500 g of marzipan to just over 20 cm wide, continuing to roll lengthways until it is approximately 5 mm thick. Brush the surface with apricot jam. Lay one pink slice and one almond slice side by side at one end of the marzipan, brushing jam between them to stick, leaving about 4 cm of marzipan clear at that end. Brush the tops of the sponges with more jam, then place the remaining two slices on top, alternating colours to create a checkerboard pattern. Trim the marzipan to the exact length of the assembled cake.
- Carefully lift the marzipan and wrap it smoothly around the cake, using your hands to press it gently into place. Leave a small fold of marzipan along the bottom edge before pressing it to the first side, then trim the opposite side to match. Crimp the exposed edges using your fingers and thumb, or press with the tines of a fork for a simpler finish. If desired, mark the top into 10 portions using the fork tines.
- Repeat the assembly process with the remaining sponge slices and second 500 g block of marzipan. Store the finished cakes in an airtight container or wrapped tightly in cling film for up to 3 days, or freeze for up to one month.
Source:
TheMealDB
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