Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, 🍰battenberg cake🍰. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
🍰Battenberg Cake🍰 is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. 🍰Battenberg Cake🍰 is something which I’ve loved my entire life.
No cake is more British than a frivolous Battenberg cake. At any afternoon tea, in fact at any occasion bring out a Battenberg cake and watch smiles all round. There is something cheering about the distinctive pink and yellow squares tightly wrapped in a thick layer of marzipan that no other cake seems able to achieve. A Battenburg is a light sponge cake held together with jam and covered in marzipan.
To get started with this recipe, we must prepare a few ingredients. You can have 🍰battenberg cake🍰 using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make 🍰Battenberg Cake🍰:
- Take 450 g marzipan
- Make ready 175 g butter
- Take 175 g caster sugar
- Take 175 g self-raising flour (or plain flour + 1 tsp baking powder)
- Take 3 eggs
- Take 2-3 tsp apricot glaze (or sieved apricot jam)
- Prepare 1 tsp vanilla essence
- Make ready Red or pink food colouring Icing sugar
For this cake, two colors of cakes are stacked in a checkerboard pattern, with apricot jam between them, and homemade marzipan wrapped around the whole thing. The Battenberg cake is as beautiful as it is tasty. 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.. To finish the cake, brush the top and long sides of the assembled cake with the apricot jam (gently re-warmed), then roll the cake or wrap the marzipan neatly around and over.
Instructions to make 🍰Battenberg Cake🍰:
- Cream together the butter and sugar. - Whisk the eggs in a small bowl together with the vanilla essence. Add half the eggs to the butter and sugar and beat in.
- Sieve in half the flour and beat well. Now beat in, consecutively, the remaining egg and flour. - - Lightly grease and line an 8″ (20 cm) square cake tin with baking paper. Make a divider from baking foil and place down the centre of the tin. - Pour one half of the mixture into one half of the cake tin.
- Beat in enough food colouring into the remaining mixture to give a strong pink colour, then pour it into the other half of the cake tin. - Bake at 170°C for 25-30 minutes and allow to cool before turning the cake out of the tin.
- Carefully trim the two sponge cakes to given neat rectangles of cake. Cut each sponge down the centre to give a total of four long oblongs. Using warm apricot glaze, stick the oblongs together into a checkerboard pattern. Trim further if necessary.
- Sprinkle icing sugar onto a flat surface and roll out the marzipan to around 5 mm (¼”) thick. Spread apricot glaze onto the marzipan and slide the cake into the middle of the marzipan. Fold up the sides and make a neat seam on the top of the cake.
- Turn the cake over so that the seam is on the bottom and trim the ends of the cake. Place on a serving plate/board and dust with icing sugar.
- #Tips - - You can make apricot glaze by melting apricot jam in a pan and passing it through a sieve. In fact any jam will do as long as it doesn’t have bits in it – what the Americans call “Jelly”. - - I find that gel or paste food colourings keep their colour much better during baking than liquid food colourings. You can usually buy them online and because you need so little for a strong colour they last for ages.
- If your cake sticks to the flat surface, carefully run a palette knife under the length of the cake. - - Don’t throw the off-cuts of cake or marzipan away – eat the cake and keep the marzipan for another recipe!
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.. To finish the cake, brush the top and long sides of the assembled cake with the apricot jam (gently re-warmed), then roll the cake or wrap the marzipan neatly around and over. This is a dainty little cake tin and it was a snap to make a Battenberg cake! I've been very pleased with the quality of Alan Silverwood products and am already plotting my next cake tin purchase. Thanks to the Great British Baking Show for inspiring me to buy this and other Silverwood tins.
So that is going to wrap this up for this special food 🍰battenberg cake🍰 recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
