Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, 🍰battenberg cake🍰. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Battenberg or Battenburg is a light sponge cake held together with jam. The cake is covered in marzipan and, when cut in cross section. Sarah Cook's traditional Battenberg cake is a delicious project for an afternoon in the kitchen, from BBC Good Food. Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side.
🍰Battenberg Cake🍰 is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. 🍰Battenberg Cake🍰 is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook 🍰battenberg cake🍰 using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make 🍰Battenberg Cake🍰:
- Prepare 450 g marzipan
- Get 175 g butter
- Make ready 175 g caster sugar
- Get 175 g self-raising flour (or plain flour + 1 tsp baking powder)
- Get 3 eggs
- Get 2-3 tsp apricot glaze (or sieved apricot jam)
- Take 1 tsp vanilla essence
- Take Red or pink food colouring Icing sugar
In one of the Thursday Next books Hamlet has an obsession with the cake (Go read the Thurday Next books now! LOL), but none of us knew what Battenberg cake was! Assembling the cake requires some precision, but it's easier than it looks. The batter is thick enough that you can fairly neatly spoon the yellow and pink colors next to each other without them bleeding together; you might have to trim a bit off each half to.
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!
Assembling the cake requires some precision, but it's easier than it looks. The batter is thick enough that you can fairly neatly spoon the yellow and pink colors next to each other without them bleeding together; you might have to trim a bit off each half to. Battenberg cake is a light dessert consisting of alternating, colored squares of genoise sponge coated with an exterior of apricot jam and almond paste. Battenberg cake is a popular British cake that is often purchased instead of made. This pretty Battenberg cake is light, fluffy and will go down a storm with the whole family.
So that’s going to wrap this up for this exceptional food 🍰battenberg cake🍰 recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
