Things to know about Battenberg Cake Recipe
A traditional British Battenberg cake is a delicious recipe served on special occasions. This sponge cake is made up of almond and rose flavors, finished with apricot jam and marzipan. Battenberg cake is a light dessert playing with colors, wrapped in a coat of marzipan. It was said that the cake was created to celebrate the wedding of Prince Louis of Battenburg to Princess Victoria in 1884. When the cake is sliced, each colorful quadrant is thought to represent the Battenberg princes, Louis and his three brothers.
Delicious British Battenberg Cake from Britain. Authentic Recipe of Battenberg Cake.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 120 grams (4.23 oz) Butter Softened
- 120 grams (4.23 oz) White Sugar – Regular Sugar – Granulated Sugar
- 2 pcs Egg Medium
- 2 drops Almond Extract
- 100 grams (3.53 oz) Self-Raising Flour
- 50 grams (1.76 oz) Almond Ground
- 2 drops Red Food Coloring
- 1 tbsp Milk
- 10 tbsp Apricot Jam
- 350 grams (12.35 oz) Marzipan
- Preheat the oven to 180C / 350F. Grease the tins and line two 18 cm / 7-inch square cake tins with baking paper.
- In a large bowl, cream the butter and sugar together with an electric mixer or a wooden spoon. Beat in the eggs, one at a time. Add in the vanilla. Stir in flour and ground almonds, baking powder, and milk.
- Divide the batter into 2 equal parts, for accuracy, weigh the mix into separate bowls. Add almond extract to one of the batter mixes and stir in well. In the second mix, add the food coloring and stir in to make a deep pink color.
- Spread each batter mix into each of the lined pans and bake for 20 – 25 minutes, the sponges should be well risen. Leave the cakes to cool on a wire rack.
- Once the cakes are completely cool, use a butter knife to score the edges of the cake around the inside of the tin to loosen the cake. Carefully turn out both cakes to the wire racks and remove the lining paper.
- Trim edges from both cakes so they are both unified. Cut each cake lengthways into 2 equal strips. The key is to have four strips (two pink and two almond strips) all equal in length and width.
- In a saucepan over low-medium heat, warm the jam slightly then remove from heat.
- Lightly dust a surface with icing sugar and roll out the marzipan block to just over 20cm / 8 inch wide, then keep rolling lengthways until the marzipan is roughly half a cm thick. Brush the upper side of the marzipan with apricot jam and then lay a pink and an almond slice side by side at one end of the marzipan, spread a layer of jam in between to stick sponges together, ensure there is plenty of marzipan at the end.
- Spread more jam on top of the sponges, then sandwich the remaining two slices on top, alternating the different colors to give a checkerboard look. Trim the marzipan to bet the same length of the cakes.
- Carefully lift the remaining marzipan and wrap it over the cake, using your hands to give a smooth finish. Leave a marzipan fold along the bottom edge before you stick it to the first side.
- Trim the opposite side to match the size of the fold, then crimp edges using fingers and thumb (or press with a fork). Serve on a long plate or cake platter with a dusting of icing sugar.
- Store in an airtight container and consume within 3 days. The cake can also be frozen for up to a month.
Replace the almond extract with 2 lemon zest and 1 tbsp lemon juice in one of the batters to make a lemon sponge. Alternatively, replace the pink coloring for zest 1 orange and 1 tbsp orange juice and orange food coloring in the second batter. Use a lemon curd instead of apricot jam to assemble.
Time and precision are key for assembling the cake, ensure the two sponges are the same size and the marzipan has a smooth finish to have that perfect checkerboard effect when cut into.
— Specific Atributes of This Recipe:
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