Battenberg Cake Recipe
The striking English cake known as "Battetenberg Cake" is made up of two distinct colored sponge cakes that are arranged in a checkered pattern, joined together with apricot jam, and topped in homemade marzipan.
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Calories: 624kcal
Servings: 8
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
Calories: 624kcal | Carbohydrates: 71.9g | Protein: 12g | Fat: 35.7g | Saturated Fat: 13.1g | Cholesterol: 116mg | Sugar: 47.2g