Battenberg Cake Recipe
This classic British Cake Recipe, The Battenberg Cake, comes together pretty easily if you have all the parts on hand and you're ready to work.
Servings: 8 slices
Calories: 649kcal
Equipment
Ingredients
- 3/4 cup unsalted butter
- 3/4 cup + 2 Tablespoons of granulated sugar
- 3 large eggs
- 1 1/2 cups self rising flour or 1 1/2 cups all-purpose flour + 2 1/4 teaspoons baking powder and a scant 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- pink good dye gel
- 1 /2 cup sieved apricot jam
Homemade Rolled Marzipan Recipe
- 1 1/2 cups almond flour
- 1 1/2 cups powdered sugar
- 3 Tablespoons Corn Syrup
- 1 teaspoon vanilla extract
- 1 Tablespoon soft unsalted butter
- powdered sugar to roll the marzipan
Instructions
- preheat the oven to 350˚
- line an 8x8 cake pan with foil back parchment OR just foil, make a divider right down the middle of the pan to make 4x8 inch sides, butter or grease the pan completely
- If you're using the multi-size cake pan be aware that you must still line this pan with foil to make a divider to make the correct size cakes unless you have an extra divider wall
- beat the butter and sugar in a stand mixer with the paddle attachment until soft and fluffy, about 5 minutes, stop halfway through and scrape down the bowl
- add the eggs, one by one until the are fully incorporated, scrape down the sides of the bowl between eggs
- measure the flour by loosening it up, then spoon into the measuring cup
- add the flour and vanilla to the butter mix, and beat until it's smooth
- pour half the batter in one half of the prepared pan, smooth out the top
- tint the half of the batter light pink and then pour it in the other half of the prepared pan
- bake in the hot oven until a toothpick comes out clean, 25-30 minutes
- while the cake is baking make the marzipan
- mix the almond flour and powdered sugar together in the bowl of the stand mixer with the paddle attachment
- add the corn syrup and the vanilla, stir to combine
- when the mixture is crumbly pinch it together to see if it holds together, if it doesn't add another 1/2 teaspoon of corn syrup
- butter your hand and knead the marzipan on a clean counter to combine
- at this point, you could add a drop of food color gel and make it colored marzipan or leave it cream-colored
- either way, once you finish it you can roll it in a log, wrap it up in plastic,s and tuck it in the fridge until ready to use
- once the cake is done remove it from the oven, let it cool ten minutes then turn it out of the pan and leave to cool on a cooling rack
- when ready to assemble remove the marzipan from the fridge and roll it out on a counter dusted with powdered sugar, cut to a rectangle 12x8, if it's too cold to roll or crumbles, let it warm up while you assemble the cake
- trim and cut the cakes to make them 1 1/2 inches wide by 8 inches long, trim them as needed
- lay two of the opposite color on the bottom, stick them together with apricot jam, layer the other two on top putting jam between the top and bottom layers, and the two sides
- then spread the last of the jam over the long edges of the cake
- set the cake on the rolled out marzipan, and fold the marzipan up and over the cake matching the cut edges, trim as needed to fit, then turn the whole cake over so the seam is on the bottom
- cut a slice off both ends of the cake so it's neat and clean
- you can dust it with powdered sugar or score the top in a diagonal pattern
Nutrition
Serving: 1g | Calories: 649kcal | Carbohydrates: 88g | Protein: 10g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 44mg | Potassium: 77mg | Fiber: 3g | Sugar: 61g | Vitamin A: 726IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg