Hello foodies, Anne here from�Beyond the Bayou Blog�bringing you tasty recipes whenever possible. One such recipe we will try today is�Battenberg cake a must-try for you.
One rainy afternoon, craving a sweet treat to brighten the day, I stumbled upon a Battenberg cake recipe. Intrigued by its unique checkerboard design, I decided to give it a try. The challenge of mastering this classic British confection motivated me; I wanted to surprise my family with a delightful dessert that looked as impressive as it tasted.
So, armed with flour, sugar, and a dash of determination, I dove into the recipe. Mixing, baking, assembling – each step fueled by the anticipation of creating something truly special. As the cake emerged from the oven, its golden layers a testament to my efforts, I couldn’t help but smile. It was a labor of love, a small triumph amidst the dreary day.
So let�s just begin this journey of learning this recipe. Stick on to your seats for the next few minutes to learn this recipe.
Overview: How To Make Battenberg Cake?
Battenberg Cake is a show-stopping dessert hailing from England. It’s not just delicious; it’s also a feast for the eyes, with its checkerboard design made from two different-colored sponge cakes. These cakes are glued together with apricot jam and then elegantly wrapped in homemade marzipan.
To get started, gather your ingredients and preheat your oven to 350�F (180�C). Grease and line an 8-inch (20cm) square pan, and create a divider inside with aluminum foil.
For the cake batter, mix flour, almond flour, baking powder, and salt in a bowl. In another bowl, cream butter and sugar, then add eggs one by one. Gradually mix in the flour mixture and some milk. Now, split the batter in half. To one half, add almond extract; to the other, mix in cocoa powder, milk, and sugar.
Pour each batter into one side of the prepared pan and bake for 30-35 minutes until done. Let them cool completely on a rack while you warm and strain apricot jam for the filling.
Now, it’s assembly time! Level the cakes and cut them in half lengthwise. Alternate strips of chocolate and almond cake, sticking them together with apricot jam. Then, it’s time to make the marzipan. Combine almond flour, powdered sugar, cocoa powder, apricot jam, and almond extract in a food processor. Once it forms a dough, roll it out between parchment paper into a thin layer.
Wrap the cake snugly in the marzipan, trimming any excess. Pop it in the fridge until you’re ready to serve, and prepare to impress your guests with this homemade masterpiece!
Try More Cake Recipe!
Battenberg Cake Recipe
Equipment
- Mixing Bowls
- Measuring Cups
- Whisk
- Spatula
- Serrated Knife
- Rolling Pin
Ingredients
- 3/4 cup 170g butter , softened
- 3/4 cup 150g caster sugar
- 3 large eggs
- 1 cup 125g all-purpose flour
- 1/2 cup 50g almond flour (ground almonds)
- 1 � tsp 5g baking powder
- 1/4 tsp 1g salt
- 2 tbsp 30ml milk
For almond batter
- 1 tsp 5g almond extract
- For chocolate batter
- 2 tbsp 16g unsweetened cocoa powder
- 1 tbsp 15g sugar
- 2 tbsp 30ml milk
For brushing
- 3/4 cup 180g apricot jam
Instructions
- Preheat oven to 350F (180C) and prepare an 8-inch (20cm) square pan with parchment paper divider.
- Combine dry ingredients (flour, almond flour, baking powder, salt) in a bowl.
- Cream butter and sugar in a separate bowl, then add eggs one by one.
- Alternate adding flour mixture and milk to the butter mixture, mixing well.
- Divide batter in half; add almond extract to one half, cocoa mixture to the other.
- Pour each batter into separate halves of the prepared pan.
- Bake for 30-35 minutes until a toothpick comes out clean, then cool completely.
- Trim cakes, stack, and cut into equal strips lengthwise.
- Brush apricot jam on strips, alternating between almond and chocolate.
- Prepare almond paste, roll out, wrap cake strips, trim, and chill before serving.
Nutrition
Some Things to Keep in Mind!
- Mix Just Right: When you’re mixing up the batter, don’t go overboard! Mixing too much can make the cake tough instead of fluffy. So, just mix until everything’s combined nicely.
- Trim with Care: If you want your Battenberg cake to look like it belongs in a bakery window, take your time trimming it. Make sure those squares are neat and tidy for that picture-perfect finish.
- Jam with a Light Touch: When you’re sticking the cake together with jam, don’t go crazy. Too much jam and your cake might slip and slide as you add the marzipan.
- Speedy Work: Marzipan can be a bit finicky. It likes to dry out fast, which can lead to cracks when you’re covering your cake. So, work quickly! If you need to slow things down, cover your rolled-out marzipan with a damp cloth. And if you spot any cracks, a little water can help smooth things over.
- Cool it Down: Pop your cake in the fridge before you start slicing. This helps it firm up nicely, so you can get those clean, perfect slices you’ve been dreaming of.
What to Eat with Battenberg Cake?
These Variations Are a Must Try!
- Flavor Infusions: Experiment with different extracts or essences to add unique flavors to your cake layers. Try orange, lemon, or even rosewater for a delightful twist.
- Nutty Delights: Instead of almond flour, swap it out with other ground nuts like hazelnuts or pistachios to create a distinct flavor profile.
- Fruity Fillings: While apricot jam is traditional, you can explore other fruit preserves such as raspberry, strawberry, or even a tangy lemon curd for a burst of fruity goodness.
- Chocolate Lovers’ Dream: Amp up the chocolate factor by incorporating chocolate chips or chunks into the chocolate batter for an extra decadent treat.
- Spice it Up: Add a pinch of cinnamon, nutmeg, or cardamom to the cake batter for a warm and comforting flavor that pairs perfectly with the sweetness of the marzipan.
- Boozy Bliss: For an adult twist, brush the cake strips with a flavored liqueur like amaretto or Grand Marnier before wrapping them in marzipan for a sophisticated touch.
- Layered Luxury: Instead of the traditional checkered pattern, get creative with different layering techniques like swirls or waves for a visually stunning presentation.
Managing Leftovers!
- Storage: To prevent drying out, tightly cover the cake with plastic wrap. It can be stored at room temperature for up to 3 days.
- Freezing Option: For longer storage, wrap the cake very well and freeze for up to one month. Thaw it in the refrigerator before serving.
- Marzipan Management: Any leftover marzipan should be tightly wrapped to prevent drying. It can be stored in the fridge for up to 2 weeks or in the freezer for up to 3 months.
