Welcome to our blog where we share delicious and unique recipes that will satisfy your taste buds. Today, we are excited to bring you a classic British treat – the Battenburg cake. This iconic cake is known for its stunning checkered pattern and moist almond sponge, making it a perfect choice for any special occasion or afternoon tea.
In this article, we will not only provide you with a step-by-step recipe for making a traditional Battenburg cake but also give you some variations and tips to make it even more delightful. So, put on your apron and let’s get baking!
Classic Battenburg Cake Recipe
Ingredients:
– 200g unsalted butter, softened
– 200g caster sugar
– 200g self-raising flour
– 100g ground almonds
– 4 large eggs
– 1 tsp almond extract
– Red and yellow food coloring
– Apricot jam
– 500g marzipan
– Icing sugar, for dusting
Instructions:
1. Preheat your oven to 180°C (350°F). Grease and line a square baking tin (approx. 20cm) with parchment paper.
2. In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the almond extract.
4. Sift in the self-raising flour and ground almonds. Fold gently until the batter is smooth and well combined.
5. Divide the batter equally into two bowls. Add a few drops of red food coloring to one bowl and yellow food coloring to the other. Mix well until you achieve your desired color intensity.
6. Pour each colored batter into separate greased and lined rectangular baking tins (approx. 20cm x 7cm) and smooth the tops with a spatula.
7. Bake the sponges for about 20-25 minutes or until a skewer inserted into the center comes out clean. Allow them to cool completely on a wire rack.
8. Once cooled, trim the edges of each sponge and cut them lengthwise into four equal strips. You should have eight strips in total.
9. Heat the apricot jam in a small saucepan until it becomes smooth. Take one yellow strip and one pink strip, and brush one side of each with the warm jam.
10. Press the jam-coated sides together to form a checkered pattern, alternating the colors. Repeat with the remaining strips until you have a complete checkered cake.
11. Roll out the marzipan on a surface lightly dusted with icing sugar. It should be large enough to wrap around the entire cake. Brush the cake with the apricot jam and place it in the center of the marzipan.
12. Gently wrap the marzipan around the cake, pressing the edges together to seal. Trim off any excess marzipan.
13. Dust the Battenburg cake with icing sugar for a final touch. Serve and enjoy!
This classic Battenburg cake is sure to impress your guests with its beautiful appearance and delightful taste. It’s a perfect treat for celebrations or simply as a sweet indulgence. Now that you have the recipe, why not give it a try and bring a taste of British tradition to your home?
