Battenberg Cake Recipe

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.

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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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Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Calories: 624kcal

Author: Anne Carter

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 ¼ 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

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Some Things to Keep in Mind!

1. 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.
2. 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.
3. 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.
4. 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.
5. 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?

• Fruit Salad with Whipped Cream
• Almond Cookies
• Oatmeal Coconut Cookies 
• Caramel Iced Coffee