Traditional Battenberg Cake. A Battenberg cake is not only pretty to look at, but it also tastes good too. Battenberg or Battenburg is a light sponge cake held together with jam. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow.
Liver and bacon with onions and gravy. Battenburg Cake – made locally in Quebec to a traditional English recipe. Battenberg is a traditional English sponge cake with a gorgeous checkered pattern on the inside. You can have Traditional Battenberg Cake using 14 ingredients and 14 steps. Here is how you cook that.
Ingredients of Traditional Battenberg Cake
- You need 3/4 Cup of Butter.
- You need 3/4 Cup of Caster sugar.
- You need 1 1/4 Cups of Flour.
- Prepare 3 of Eggs , room temperature.
- Prepare 1/2 Cup of Ground almonds.
- Prepare 2 1/4 Teaspoons of Baking powder.
- Prepare 1/2 Teaspoon of Vanilla extract.
- It’s of Red food colouring.
- You need 1/3 Cup of Apricot strawberry Jam /.
- You need 2 Cups of sugar Granulated.
- You need 4 Cups of Almond meal.
- You need 2 of Egg whites.
- Prepare of sugar Powdered , for dusting.
- You need of Sugar , powdered.
This checkerboard loaf cake recipe calls for two pound cake mixes, raspberry jam, purchased marzipan, and fresh raspberries and mint leaves. Make the centerpiece dessert to serve at a luncheon. Battenberg cake is a light dessert consisting of alternating, colored squares of genoise sponge coated with an exterior of apricot jam and almond paste. Knock their socks off with this amazing home-made Battenberg cake. 'How did you do that?' will be the first question.
Traditional Battenberg Cake instructions
- Preheat oven to moderate 180°C Whisk together the dry ingredients then combine with the wet ingredients in a large bowl and beat together just until the ingredients are combined and the batter is smooth.The batter will be a thick one..
- I used my bread tin for making the cake,if you have a Battenberg tin you can use that,or if you have a big square tin you can make a partition with a cardboard rolled with silver foil and use it..
- Spoon half the mixture into the tin and bake it for 25-30 mins until the cake is well risen, springs back when lightly touched and a toothpick comes out clean. Cool the cake and take it off the pan..
- Add a few drops of red food liquid/gel/paste to the remaining batter, stir until the colour is thoroughly distributed, add more colour if needed. Spoon the pink batter into the baking tin and bake the same way as before..
- Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack. Once completely cool, trim the edges of the cake with a long serrated knife.
- Cut each coloured sponge in half lengthways so that you are left with four long strips of sponge.
- Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible Gently heat the apricot/strawberry jam and pass through a small sieve.
- Brush warmed jam onto the strips of cake to stick the cake together in a checkered pattern (one yellow next to one pink. On top of that, one pink next to one yellow.
- For Marzipan : Sift the icing sugar in a bowl with the ground almonds. Add the remaining ingredients and mix to make a stiff paste. Knead until smooth..
- Assembling the Battenberg Cake: Dust a large flat surface with icing sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake.
- Brush the top of the cake with jam Place the cake on the marzipan, jam side down.
- Brush the remaining three sides with jam Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over.
- Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate.
- Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern.
Followed by, 'Can I have another slice? We love this take on a traditional Battenberg, complete with marzipan icing. Let the cake and icing cool completely before serving. A step up from the free-and-easy Double Marble Cake, the Battenberg uses colouring in a more precise way to make a pretty cake that looks impressive. This Battenberg cake puts a Persian twist on a classic tea time treat.
